Rasmalai

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1. 1Step 1: Heat the milk. When it starts boiling, simmer the flame and add the curd. It starts to curdle slowly. Stir continuously, till the whey water clears and the milk curdles completely. Switch off the flame.
2. 2Step 2: In a strainer, place the cotton cloth and pour the curdled milk. Filter the whey water completely and hang it aside for 30 mins. Now the chenna is ready for making Rasgullas.
3. 3Step 3: Knead the chenna for 10 mins until it is soft and smooth.
4. 4Step 4: Then make it into small sized balls and flatten it a bit as shown below. In a wide bottomed vessel, add the water and sugar. When the sugar syrup starts to roll boil, add the balls gently without breaking. Cover it with a lid and allow it to cook for 15 mins. Now the balls get doubled in size. Switch off the flame.
5. 5Step 5: Boil milk until it reduces to half. Soak saffron in 1/2 cup of hot milk and keep it aside.
6. 6Step 6: When the milk starts reducing, stir it in medium flame to prevent the milk from getting burnt. If using milkmaid, add it. Add the sugar and the saffron soaked milk. Stir it well.
7. 7Step 7: Now the malai is thick and creamy. Take the rasgullas from the sugar syrup and squeeze out the excess sugar syrup gently. Then drop it into the creamy milk and allow it to boil for another 2 to 3 mins. Switch off the flame.
8. 8Step 8: Toss the almonds and pistachios in ghee. Add it to the creamy rasmalai.
9. 9Step 9: Once it cools, refrigerate it for 2 hours before serving. Serve it chilled garnished with almonds and pistachios.