Procedure for making Rasmalai balls
In a saucepan add milk and bring it to boil.
Now add lemon juice to it
Boil it in medium flame and milk will start curddling.
Once curdled cook for 10 minutes(chenna/cottage cheese will completely get separated)
Wash in running water ,to get rid off the lemon essence from it.
And now tie in a muslin cloth and let all the water Darin's out chenna/cottage cheese is ready.
Once all water drained from cottage cheese and then transfer it onto a plate.
Now start kneading by using your palm for 5 minutes.
Now add cornflour and again knead it for 10 minutes.
Till the ghee start sticking in your palm and stop kneading there.
Divide into 6 equal parts and form balls and press keeping it on middle of your both palm and flatten it.
Take a sauce pan add sugar and water,bring it for boil and till sugar dissolved.
Now drop the balls to the sugar syrup and cover the lid. Cook it till it's spongy,soft and double the size.
Procedure For clotted cream
In the mean time take heavy bottom pan pour 1 liter milk let it boil then add sugar
Let all the sugar break down.
Then add crushed cardamom to it.
As the layer of cream begins to form on the surface of the milk, take off to the side of the vessel.
The process continues until the milk is exhausted to half(Keep stirring in interval of 5 mins).
The clotted milk thus formed is extremely creamy and very thick consistency.
Keep it aside for cooling.
Once cooled completely add the spongy Rasmalai balls to it and keep it aside for an hour to 2hour for best result.
Granish it with chopped,blanched and pistachios.
Yummy and delicious,soft and juicy Rasmalai is ready!!. Serve it chill or at room temperature!
