RasMalai

Ingredients for Rasogulla:
1 lt milk
3 tbsps lemon juice
3 1/2 cups water
1 cup sugar
pinch of cardamom pwd

Method:
1. Take a  vessel and boil milk. Once its boiled, add the lemon juice and you will find that the milk
 will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled  completely. Then add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.
2 Strain the whey and add the chenna to cotton cloth.Tie the ends and hang it at a  height and allow the whey from the chenna to drain completely. Leave aside for 30 mts.
3 Remove the chenna onto a  plate. Now knead it gently for 7 mts till there is no trace of moisture and is absolutely  soft on touch.
4 While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and  sugar and allow the sugar to dissolve. Add a pinch of cardamom pwd.
5 While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 mts.
6 Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and spongy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 mts without the whistle at  medium heat.
7 Remove onto a serving dish, bring to room temp, refrigerate.

Ingredients for Rasmalai :
15 small rasgullas, at room temp
1 cup sugar syrup (from the rasgullas)
3 cups milk
1/2 tsp cardamom pwd
2 tbsps sliced almond
Rose essence-1 drop

Method:1 Take a vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for  30 mts.
2 Add the sugar syrup and continue to cook for another 20 mts. Add the cardamom pwd and almond. Boil for another 5 mts.
3 While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas such  that it forms a patty shape and the syrup is drained out.
4 Add the flattened rasgullas into the thickened milk and cook on low flame for 5 mts. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool. Add Rose essence.
5 Refrigerate and serve chilled.