This dessert is very famous in eastern India. It is as famous as Rasgulla and Gulab Jamun. They are all milky, sweet and delicious desserts.

The preparation of Rasmalai is similar to the Rasgulla I once made. The difference between the two is that Rasgulla is spherical, while Rasmalai is mostly oblate. Rasgulla is eaten soaked in sugar water, while Rasmalai is eaten soaked in sweet milk. Both are best served cold.

100 grams of commercially available paneer (Paneer) Optional

4 cups of organic whole milk (if you do not add commercial paneer, use 6 cups of milk)

1 tbsp lemon/lime juice

2 cups sugar (halve if you don’t like sweetness)

5 cups water

3 cups milk?

2 tbsp Cashew Nuts

1 pinch saffron

1 tsp chopped pistachios and almonds for garnish

First Bring the milk to a boil, then add the lemon/lime juice, stirring constantly until the milk begins to resemble cheese.

Pour the cheese onto a funnel covered with gauze and rinse with water to remove the lemon juice smell. Then wrap it in gauze and squeeze out as much excess water as possible with your hands until the milk tofu becomes dough-like.

Note: Before this, you can save the whey, which is the water in the cheese, and mix it with the dough. The resulting dough will be very soft and delicious.

First grate the commercially available milk tofu, and try to make it as finely as possible. About two minutes. I use kitchenaid, which can reduce the rubbing process. If not, you can also rub it with your hands. Add the milk tofu you just made and mix well. This process takes about two minutes, and the milk tofu is ready to form a ball.