Rasmalai

Take a white and clean muslin cloth and spread it over a big strainer. Keep a big bowl under it. Also keep ready 2-3 cups of drinking water. Add 2 teaspoons water to lemon juice.

Boil 1 liter Milk in a heavy bottomed vessel and the 1/2 liter in a wok. Keep stirring both of them. Add condensed milk to the 1/2 liter boiling milk and cook it for 7-8 minutes.

Add Kesar and Elaichi powder to the half liter milk and switch off the flame. Keep it aside.

Once the 1 liter has boiled for 2-3 minutes, switch off the flame and wait for 2 minutes and slowly add lemon juice and stir. Stop adding it once you see that milk has started to curdle.

Pass this mixture through the cloth and pour 1-2 cups of cold water over it. Squeeze out all the water from the chhena and remove this in a plate. Your chhena is ready!

Meanwhile, in a pressure cooker, boil together 1 cup + 2 tablespoons sugar and 2 cups water. You need the depth of the syrup to be 1.5 to 2 inches.

Knead the chhena for 10 minutes. It should form a very soft grains-free dough like ball. Make 10-12 balls from it. Put these balls in the boiling sugar syrup and close the pressure cooker.

Switch the flame to medium-high. Let one whistle come. After that cook them for another 7 - 8 minutes.

Once the Rasgullas are done, let them come to room temperature. Squeeze out gently sugar syrup out of the Rasgullas and add these to the milk mixture.

Refrigerate and serve after 4 - 5 hours or more. The longer you keep them like this, the better they will taste.