Rasmalai

This is my favorites sweet. In fact I make it every month. Try this easy recipe and you would love it. 

Ingredients:

7 cup milk
2 ½ cup sugar
3 cups of water
Cardamom powder
lemon juice
pistachio, almonds, saffron for garnishing

Direction:

• Bring 3 cups of milk to boil on a medium flame until it remains nearly 1.5 cup.
  On the other side boil 4 cups of milk. Add lemon juice to sour the milk.
• Stir constantly to avoid sticking.
• Drain chenna in a thin muslin cloth or handkerchief.
• Drain the extra water by pressing the cloth. Make sure that there is no water left with chenna.
• Take 3 cups of water and 1 cup of sugar in a pressure cooker.
• Take the chenna out of the cloth in a bowl, squash it and make around 12 to 15 small size of balls out of it.
• Put those balls in the pressure cooker and bring two whistles.
• Meanwhile add the rest sugar, cardamom powder in the boiling milk. Set it aside.
• If the chenna is done, open the cooker take out the flat balls of chenna with the spoon in a dish and let the water drain by pressing it a little.
• When the milk is cool add chenna balls to it.
• Garnish it with Pistachio and saffron.
• Let it cool and serve.