Ingredients:

• 12 rasgullas
• 1 tin milk maid condensed milk (392 grams)
• 2 cups milk
• 1/8 Tsp. Green cardamom powder / elaichi
• Few saffron strands
• Chopped Pistachios and almonds for garnish

how to prepare chenna for rasmalai:

1. First, bring 2 litres of water to a boil while stirring occasionally to avoid scorching.
2. Add 2 tablespoons of vinegar and mix. The milk will begin to curdle, as you will see.
3. As the milk totally separates water from the curds, add one more tablespoon of vinegar and stir.
4. Water should be drained over cheesecloth. Here, any clean cloth will do.
5. Stop cooking by rinsing with cold water to get rid of the sourness.
6. Gently press the paneer and hang for 30 minutes.
7. Now gently crumble the moist paneer in your hands.
8. Gently begin to knead using the palm.
9. Knead the paneer mixture until it becomes completely smooth and grain-free. Avoid over-kneading here or the rasgulla will become tough.
10. Pinch chenna into a small ball-sized portion to make smooth, crack-free balls that are slightly flattened.
11. Keep the paneer ball that has been flattened aside and cover with a damp cloth.

how to boil rasmalai in sugar syrup:

1. First, combine 112 cups sugar, 3 cardamom pods, and 7 cups water in a big bowl.
2. Dissolve sugar by stirring.
3. Boil the water for a further five minutes, or until a thin layer of sticky syrup forms.
4. Drop a prepared paneer ball into the pan while maintaining a high flame.
5. Boil with the cover on for 7 minutes, or until the ball doubles in size.
6. The chenna was prepared well. put aside.

how to make rabdi:

1. First, heat 1 litre of milk with a few saffron threads and a pinch of saffron food colouring in a big kadai.
2. Get the milk to a boil while stirring.
3. Cook the milk further until it starts to slightly thicken.
4. now stir in 1/2 cup sugar and let the water boil.
5. Avoid making too thick milk since Chenna will find it difficult to absorb it.
6. Add 2 tbsp of nuts and 1/4 tsp of cardamom powder as well. Mix well.

how to soak rasmalai in rabdi:

1. Squeeze the cooked paneer balls to remove the sugar syrup.
2. Pour the prepared rabdi over them and lay them in a tray.
3. Rest for a minimum of 4 hours, or until the rasmali is thoroughly saturated.
4. Finally, enjoy rasmalai cool or slightly warmed.