Rasomalai(রসমালাই)

 **Rasmalai Recipe (Indian Dessert)**

**Ingredients:**

For the Rasgullas:

- 1 liter milk

- 2 tablespoons lemon juice or vinegar

- 1 cup sugar

- 4 cups water

- 2-3 cardamom pods (crushed)

For the Rabri (Milk Syrup):

- 1 liter milk

- 4-5 tablespoons sugar (adjust to taste)

- 5-6 cardamom pods (crushed)

- A few saffron strands (optional)

- Chopped nuts (almonds, pistachios) for garnish

---

**Instructions:**

1. **Prepare the Rasgullas (Cheese Balls):**

   - Boil the milk in a large pot. Once it boils, add lemon juice or vinegar gradually and stir gently until the milk curdles and separates into curds (chenna) and whey.

   - Strain the curds through a muslin cloth and rinse with cold water to remove any lemon or vinegar flavor. Hang the cloth for about 30 minutes to drain excess water.

   - After 30 minutes, knead the chenna (curds) until smooth and soft.

   - Divide the dough into small, smooth balls (about the size of marbles) with no cracks.

   - In a large pot, boil water and sugar together to make a syrup. Once boiling, add the chenna balls to the syrup and cover. Cook for 15-20 minutes, ensuring the balls puff up and become spongy.

   - Remove from heat and let the rasgullas cool in the syrup.

2. **Prepare the Rabri (Milk Syrup):**

   - In a wide pan, bring milk to a boil and simmer on low heat, stirring continuously until it reduces to half the original quantity.

   - Add sugar, cardamom, and saffron, and cook for another 10-15 minutes until the milk thickens slightly. Remove from heat.

3. **Assemble the Rasmalai:**

   - Gently squeeze the rasgullas to remove excess syrup and add them to the prepared rabri.

   - Let the rasgullas soak in the rabri for at least 2 hours, preferably in the refrigerator, so they absorb the flavors.

   - Garnish with chopped nuts before serving.

Enjoy your homemade Rasmalai!