Rasmalai royal and delicious

Rasmalai royal and delicious is a royal and delicious bengali dessert. Homemade paneer balls are served with rich and creamy rabdi. You can also dip store bought rasgulla in to rabdi to make that in to quick version of RasMalai

1. Soak saffron threads in one table spoon lukewarm milk. keep aside.
2. Remove the skin of the green cardamoms and grind them in the mortar.
3. Thinly slice the pistachios.
4. Boil the milk, after the first boil reduce the heat and evaporate the milk for about 20 -25 minutes. Stir after every 4-5 minutes. Now add sugar, grounded cardamoms and soaked saffron milk. Turn off the heat . Let it cool for 30- 40 minutes.
5. Boil 1½ cups sugar in 3 cups of water in a sauce pan. After the first boil and when the sugar melts down completely, turn off the heat. ( takes about 5-7 minute)
6. Rub the chenna in between your palms or with fingers thoroughly. We need absolutely smooth chenna. This rubbing process takes about 10-15 minutes, depending upon the quality of the chenna.
7. Now divide the chenna into 10 portions, and make smooth balls. Press the ball gently to flatten them. Rub the sides on your palm if the sides are cracking.
8. Turn on the heat and boil the sugar syrup, pour all the chenna balls in the boiling sugar syrup. Cook-boil the chenna balls in the sugar syrup for about 20 minutes. Add about ¼ cup hot boiling water after every 5-6 minutes.
9. After 20 minutes turn off the heat and leave the chenna balls in the syrup, and let them cool down.

9. Squeeze the sugar syrup of the rasmalai chenna dumplings gently in between your palms . Add in the rasmali dumplings in the milk. Garnish with pistachio.
10. Keep in the refrigerator for an hour.

        All time favorite Rasmalai is ready to serve