for Rasmalai Patties:
Milk – 8 cups
lemon juice 1/4 cup
sugar – 3 cups
water – 8 cups
for Milk mixture :
Milk – 6 cups
sugar – 2 cup (adjust to your taste)
sliced almonds / pistachios to garnish
Mix lemon juice in half a cup of hot water and keep aside.
Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
As the milk comes to a boil, add the lemon juice slowly and stir the milk gently.
The curd will start separting from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
Knead the paneer by dragging the palm of your hand hard on the paneer and roll them in smooth balls.
Divide the dough into 12 equal parts and roll them in smooth balls then lightly press to make about 3/4th patty shape.
Making the Rasmalai:
Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
Take out the patties from the syrup and squeeze them lightly,and keep aside.
Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
Garnish with sliced almonds and pistachios.
Serve the Rasmalai chilled.
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