Rasmalai

All You Need:

• 1 Gallon Whole Milk
• Vinegar 1-2 tbsp

For Rasmalai Milk:

• 1 can condensed milk
• 1 can half and half milk
• 3-4 cups whole milk
• 1/2 tsp ground cardamom
• few slivers kesar soaked in a spoon of warm milk
• Crushed pistachios or sliced/slivered almonds

The Recipe:

• In a vessel, bring the milk to a boil. Add a tablespoon of lemon juice to it and mix until the milk curdles.
• Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.
• Switch off the heat and strain the paneer in a cheese cloth.
• Wash the paneer with fresh water to wash away the sourness of the lemon.
• Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 5 minutes.
• Knead the paneer to make a smooth pliable. Kneading the paneer is very important. Knead it for 10-15 minutes atleast.
• Divide the paneer dough into equal size small portions and shape each portion into a smooth flat disc.
• In a wide vessel, add 2-3 spoons sugar and water and let the water come to a boil. 
• Add the discs in the boiling water
• Cook for 10 min on high flame without lid. Then close lid and cook for 6 min on medium heat. Then open lid and cook for another 2 mins. Add more sugar (abt 3-4 tbsp) and rest for 1-2 hrs so the sugar syrup incorporates well.
• For Rasmalai, squeeze the water from the discs and add it to the prepared milk mixture. The milk mixture should be warm and not hot.
• Milk mixture for rasmalai - Heat milk and half and half together. Add condensed milk and few spoons sugar. Turn off heat. Add elachi powder, chopped nuts and kesar (soaked in warm milk)