Gulkand Rabdi Rose Rasmalai

For gulkand rabdi..Grind gulkand with little milk to make a paste.

Heat remaining milk in a wide pan.

When it starts boiling, reduce the flame and let it simmer for 15-20 minutes till it is reduced to half the quantity.

Keep scraping from the sides and stir well.

Now add sugar and gulkand paste. Mix it well.

Keep stirring and scraping from the sides till it starts thickening.

Remove from flame, add rose essence and mix well.

Gulkand rabdi is ready..

In a deep bottom pan, heat 1 ltr milk until it boils, switch off the flame and let cool for 5 minutes.

Add 2 drops of rose emusion.

Stir well till the milk turns pink and then add lime juice till milk curdles

Once milk is curdled, Take an empty deep bottom vessel and keep a cheese/muslin cloth on it and separate the cottage cheese and water.

Remove the water from the vessel or use a different vessel to wash the cottage cheese with cold water to remove the excess lime juice.

5-Collect the cottage cheese in the cloth and hang it for a while to drain out all the extra water.

Meanwhile add another pan with 3 cups of water and add 1 cup of sugar and let it boil till sugar disolves.

Meanwhile knead the cottage cheese till all fat is released and turns to a soft dough kinda texture.

Divde the mixture into equal portions of small balls, then give a slight press to make rasmalai balls.

In the boiling water, add the rasmalai balls. Take maida and dilute it with water and add. Cover it with the lid.

Boil till 15 minutes.

Remove rasmalai balls in a bowl with a little boiling water.

Squeeze out the excess water from the rasmalai balls and add them into the gulkand rabdi.

Transfer into serving bowls, garnish with crushed pistachios.

Add chopped nuts and keep it in the refrigerator until chilled completely.

Your gulkand rabdi rose rasmalai is ready to be served and eaten.