Rasmalai

 detailed recipe for Rasmalai

 Ingredients:

- For Rasgulla (Paneer Balls):

  - 1 liter full-fat milk

  - 2 tablespoons lemon juice/vinegar

  - 1 cup sugar

  - 4 cups water

- For Rabri (Sweet Milk):

  - 500 ml full-fat milk

  - ¼ cup sugar

  - 5-6 saffron strands

  - ¼ teaspoon cardamom powder

  - Chopped nuts (almonds, pistachios) for garnish

 Instructions:

 Step 1: Make Paneer (Chenna)

1. **Boil the Milk**: In a large pan, boil 1 liter of milk on medium heat.

2. **Curdle the Milk**: When it boils, add lemon juice or vinegar slowly, stirring until the milk curdles and whey separates.

3. **Strain the Paneer**: Use a muslin cloth or fine strainer to strain the curdled milk. Rinse the paneer under cold water to remove the sour taste of lemon or vinegar.

4. **Knead the Paneer**: Squeeze out excess water, then knead the paneer for 5-7 minutes until it becomes soft and smooth. Kids can enjoy this part!

5. **Shape into Balls**: Roll the dough into small, smooth balls (about 12-15 balls).

 Step 2: Cook the Rasgullas

1. **Prepare Sugar Syrup**: In a pressure cooker or deep pan, add 4 cups of water and 1 cup of sugar. Let it boil until the sugar dissolves.

2. **Cook the Paneer Balls**: Gently drop the paneer balls into the boiling sugar syrup. Cover and cook for 7-8 minutes (or give one whistle if using a pressure cooker). The balls will puff up and double in size.

3. **Cool the Rasgullas**: Once cooked, remove from heat and let them cool in the syrup.

 Step 3: Prepare the Rabri (Sweet Milk)

1. **Boil the Milk**: In another pan, bring 500 ml of milk to boil.

2. **Thicken the Milk**: Simmer on low heat, stirring occasionally to prevent sticking, until the milk thickens slightly (about 10-15 minutes).

3. **Flavor the Milk**: Add ¼ cup of sugar, saffron strands, and cardamom powder. Stir well.

4. **Chill the Rabri**: Let the thickened milk cool down to room temperature.

Step 4: Assemble Rasmalai

1. **Combine**: Take the cooked rasgullas, squeeze out the syrup gently, and drop them into the cooled rabri.

2. **Garnish**: Sprinkle chopped nuts on top.

3. **Chill and Serve**: Refrigerate the Rasmalai for a few hours to enhance the flavor and serve it cold.

 Tips for Kids:

- Kneading the Paneer is a fun and tactile experience.

- Shaping the Balls gives kids the chance to get creative!

- Garnishing with nuts is another step kids can enjoy.

This **Diwali treat** is simple, fun, and rewarding to make!