Rasmalai

Ingredients:

• Milk - 2 liters
• Lemon - 1
• Water - 6 cups
• Sugar - 2 cups
• Pista, Badam and Cashews - 2 table spoons
• A pinch of powdered Cardamom

Preparation:

• Boil 1 liter milk in a pan and when it is just done add the juice of one whole lemon to the milk.
• Once the milk curdles, turn off the stove and immediately add some ice cubes to it to stop the process of cooking. That's when the paneer would be soft and smooth. 
• Strain the paneer in a muslin cloth and hang the same for about an hour to remove the liquid content from the paneer.
• Press the panner along with the cloth to make a smooth dough and then divide it into roughly 12 equal portions.
• Roll them into small balls and press them slightly to flatten. 
• Add one cup of sugar to 6 cups of water and boil the same on a high flame. When the water is steaming hot, drop the flattened panner pieces into it and let it cook for about 5 mins. (Do not simmer the gas).
• When done, the paneers would have increased double in size.
• Remove them from water and when they are cool enough to handle, squeeze them slightly between two palms to remove excess sugar syrup. 
• Place these rasmalais in a serving dish.

• Meanwhile, boil the remaining 1 litre milk in another pan in low flame, till the milk reduces to half its quantity. 
• Add one cup (100gms) of sugar to the milk and stir it occasionally till the sugar dissolves completely.
• Soak pista, badam and cashews in a small cup of milk and grind the mixture coarsely and add the same to the boiling milk. 
• Also, add a pinch of powdered cardamom.
• Pour this thickened milk over the rasmalais and chill it in a refrigerator for a while.
• Enjoy delicious rasmalai!