For Basundi /Rabri: Boil milk while stirring occasionally. Add sugar, cardamom, milk masala powder, chopped almonds to boiling milk. Boil milk till sugar is dissolved completely and making sure milk doesn't stick to the bottom. Boil on low flame for about 25 to 30 minutes till the milk thickens completely. Your Basundi is ready.
For Rasgulla: Add lemon juice to boiling milk. When the milk starts to curdle, then pour it on muslin cloth.
Squeeze water. Again wash it with cold water to avoid a lemon smell.
After removing complete water, tie muslin cloth tightly for at least one hour. After 1 hr take paneer on a plate and mash it properly. Add 1 tsp maida and knead with your palm for 8 to 9 minutes.
Make a small ball and slightly flatten into a coin shape. I flatten 5 balls for rasmalai and kept 3 balls for Rasgulla.
For sugar syrup: Boil water, add sugar to it. When it starts to boil, add paneer balls and coins to it. Cover for 10 minutes.
Switch off the gas and let rasgulla's absorb in sugar water for 1 hour. Now remove 5 coin shape rasgulla from Sugar Syrup.
Squeeze the syrup from rasgullas ball. Do not press too hard or they will break. Make sure Syrup is extracted from balls. Add these balls to basundi. Refrigerate it for at least half hour. Yours Rasmalai is ready to serve.
Serve Rasgulla and Rasmalai cold by garnishing with milk masala powder or saffron.
You can also serve Basundi with Puri.
