Rasmalai!!!

Ingredients:

For the Malai:-

Milk - 1.5 litres
Vinegar - 2 tsps
Ice cubes - 5
Sugar - 1 cup

For the Ras (or rabdi or thick milk):-

Milk - 1 litre
Saffron - a pinch soaked in milk
Condensed Milk - 1 cup
Sugar - 1 cup

Chopped pistachios for garnishing

Method:

Boil the milk for the Ras & keep stirring until it reduces to half a litre. Add the condensed milk, saffron milk & sugar & mix it well. Boil it for another 5 mins & then remove from heat.

Now heat the milk for the Malai & as soon as it starts boiling add the vinegar & keep stirring until the milk curdles & separates from the whey.  Once its fully curdled remove from heat & add the ice cubes & let it rest until its cool.

Pass the curdled milk through a muslin cloth to separate the whey from the Malai & squeeze out the excess water from it.  Its very important to check on how much moisture is to remain in the Malai to get perfect & smooth Rasmalais.
To check if the Malai is ready take a pinch of it & use your thumb & index finger to form a ball. If you get smooth ball without any cracks then its ready to go ahead.

In a thick bottomed vessel (which MUST be wide) add sugar & 6 cups of water & bring it to a boil.  In the meantime make small balls of the Malai without any cracks on them & press them a little to shape them like small patties. Add these to the boiling sugar syrup one by one carefully. 

Be careful while cooking these patties as they triple in size when fully cooked, hence you would  have to cook them batches to accommodate enough patties in the vessel. Once its fully cooked the patties if pressed slightly with the back of a spoon would bounce back to the same size.

Now add these cooked Malais to the prepared Ras, garnish with pistachios. Chill & serve.

Tastes better if chilled for a whole day & served the next day.