Name: ANGOORI RASMALAI recipe by Sree Sadhu at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Full cream milk - 3 liters; Lemon juice - 3 tbsp; Cornflour - 4 tsp; Baking soda - a pinch; Sugar - 1 and ½ cups and ¼ cup; Water - 5 cups; Cardamom - 2-3 ( crushed ); Cashew nut - 2 tbsp; Saffron - a good pinch

Instructions

Heat 2 liter milk in a pan.Switch off the heat when it comes to a boil.Add lemon juice.
The milk will curdle immediately.Let it rest for 5 minutes.Drain the curdled milk in a cheese cloth.
Wash the cheese under running water to remove the traces of lemon juice. Hang the cheese cloth for an hour to drain all the whey from the cheese.
Mean while, heat the remaining 1 liter milk in a heavy bottom pan. Add saffron and yellow food coloring.
Cook on low heat, till milk is reduced to half. Blend ¼ cup sugar and cashew nuts in a blender. Add in the reduced milk.
Add rose water and cardamom powder. Mix well. Keep the milk aside. Remove the chenna from the cheese cloth. Add cornflour and baking soda.
Knead the chenna with your palms for 6-8 minutes. Make pea size balls from the chenna. Heat 1 and ½ cup sugar and water in a pressure cooker.
When the water comes to a rolling boil, add a few chenna balls. Do not over crowd the cooker. The balls should not touch each other.
Put the lid with the whistle and cook on high heat till 2 whistles. Let the cooker cool on it's own. Open the cooker and take out the angoor gently and add in the warm reduced milk. Make all the angoor in the same fashion.
Add 2-3 tbsp water every time before adding the balls in the cooker. Refrigerate the rasmalai for at least 5-6 hours before serving. Garnish with dry fruits slivers and rose petals before serving.

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