MANGO RAS MALAI

Prep Time  : 25 mins
Cooking Time : 50 mins
Serve : 8


INGREDIENTS
Milk   - one and half ltr
Sugar  -  3/4 cup
Water  - 2.5 cup
Lemon juice  -  2 tbsp
Mango pulp     -    1 cup
Crushed almonds - 1 tbsp



METHOD
Boil one ltr milk in the heavy bottom vessel.
When it boiled switch off the gas.
Add lemon juice and cover the milk.
After few mins milk is fully curdled.
Strain the milk in a muslin cloth and wash in a fresh water for 2 - 3 mins.
Hung the paneer in a muslin cloth for half an hour.
Now we  get soft paneer.
We mash the paneer very well and make a soft and smooth dough.
Divide the dough into balls.
Roll each balls between your palms.
All the balls are made in the same way.
Now we take a pan
Add half cup of sugar and two and half cup of water and also add  paneer balls and cover it.
Once boiled simmer the gas for ten mins.
Once cooled the  rasgulla should be floating on the syrup and its size should be double.
Boil 1/2 ltr milk in a heavy bottom vessel.
Once boiled keep in a low flame.
Stir in between thickening the milk.
Cook well till it gets thick.
Add  1/4 cup of sugar and  mix well.
Once the milk is completely cool mix the mango pulp pulp in the cold thickened milk
Drop the paneer balls into the thick milk.
Keep in the freeze for two hours
Yummy mango rasmalai is ready to serve
Garnish with crushed almonds
Serve chilled.