For the Angoori chhena balls
First of all boil 1/2 litre milk in a thick bottomed pan, add lemon juice or curd and stir well.
Add more curd if required and stir till milk curdles completely.
Switch off the flame and immediately drain the curdled milk into a big cotton hand kerchief, pour water and wash the paneer thoroughly to remove the sourness.
Now bring the corners of the cloth together and squeeze off excess water and hang for 30 minutes till all the water drains off completely.
After 30 minutes, take the freshly prepared chhena in a big plate and start kneading it with your palms.
Knead well till it turns out smooth without any lumps, make smooth small pea-sized balls of paneer and keep aside.
For the sugar syrup
In a deep vessel take 1 cup of sugar.
add 3 cups of water and stir well.
Boil the syrup for 10 minutes on medium flame until the sugar dissolves.
Add rose water and drop the prepared paneer balls into boiling sugar syrup carefully.
Cover and boil for 15 minutes, so the paneer balls will become double in size.
Now simmer the flame and let it cook covered for another 45 minutes.
Method for the reduced milk syrup
Take a deep vessel and add 3 cups of boiled milk and cook on low flame for about 5 minutes, keep stirring from time to time.
Add the condensed milk and mix well and bring to a boil.
Switch off the flame and add the chopped dry nuts and let it cool down to the room temperature.
The ras mixture is ready now.
Now take out small angoors(chhena balls) from the sugar syrup and squeeze out excess sugar syrup gently with the help of 2 flat ladles or by pressing gently between your first finger and thumb.
Add these balls to the above prepared flavoured reduced milk.
Once the Rasmalai is completely cool, refrigerate it and serve the Angoori Rasmalai with a generous sprinkle of chopped almonds cashews and pistachios, saffron strands and rose petals
