Rasmalai

Chhena 250 gms.
Flour 4 tbsp.
Sugar 1 kg.
Milk 2 ltrs.
Pistachio nuts 1 tbsp.

Knead and mash Chhena, add 2 tablespoons flour and make a dough. Divide it into 12 equal portions, make balls and press between your palms to flatten them. Keep aside. Dissolve 500 gms. sugar in the same quantity of water, bring it to a boil and add rest of the flour dissolved in water. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. Add half a cup of water and again bring it to a boil. Cook for another 3 minutes.

Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. of water. Now take milk in a heavy bottomed pan, bring it to a boil, reduce the flame, stir continuously. Simmer until it is reduced to a thick consistency. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. Remove from the flame and refrigerate for an hour. Squeeze the rasmalai and put them into chilled milk. Keep in refrigerator for another half an hour. Serve cold, garnished with sliced pistachio nuts.

Rasmalai - 2

32 oz ricotta cheese(or an equivalent amt of freshly made Paneer)
10 oz powdered Confectioner's sugar
2 small packets Half and Half
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar

If you are using the Ricotta cheese, mix together the confectioner's sugar and cheese. Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture. Take it out and let it cool. When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and shape it into flat balls.
Bring the water and sugar to a boil to yield sugar syrup.The syrup should not be too thick.

Insert the balls one by one in the syrup and warm them up. They should become spongy. In the meantime, boil the half and half with
the rose water. Set aside. Add the cardamom and nuts to the half and half.
Mix well. Add the cooked balls to the half and half. Let it stay immersed for about 1 hr. You can either chill it or serve it at room temperature.

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