Instructions

1. Bring milk to a boil, stirring continuously, turn off heat. Add lemon juice, stir, milk will separate to become curds and whey.
2. Place a muslin cloth over a strainer and empty the curdled milk. Tie a knot in the cloth and rinse the curds under running cold water, squeeze. Place a heavy object on the covered curds to drip further 30 minutes.
3. Squeeze and remove paneer from cloth and knead for about 5 minutes to make smooth dough. Make 12 balls (gullas), flatten slightly.
4. In a large saucepan combine sugar, water and rose essence, heat on medium-high heat until the sugar dissolves.
5. When it starts to boil, add the prepared balls, cover and let boil on medium heat for 10-12 minutes. They will have doubled in size.
6. Turn off the heat and let cool to room temperature.
7. Transfer balls to a bowl, pour the required amount of syrup, let cool then refrigerate for 6 hours.
8. Sprinkle pistachios when serving.

Instructions

1. In a saucepan, bring milk to a boil lower heat to medium stir continuously until thickened slightly, about 5 minutes.
2. Add sugar, saffron and cardamom. Stir for a few minutes, then add a tiny drop of yellow food color,
3. Stir and cook further to thicken to a pouring consistency. Add the nuts.
4. Remove from heat and let cool.
5. To assemble: gently squeeze syrup out of room temperature rasgullas, place in the rasmalai.
6. carefully stir and let soak for 5-10 minutes.
7. Empty into a serving dish and refrigerate for 6 hours before serving.
8. NOTE: Make small 24 balls, known as angoor, flatten slightly, add to rasmalai.This item is known as Angoor Rabdi.