Pista Rasmalai

Preparation time:1hr
Serves:4-5

Ingredients:
For cottage chesse balls;
1. Milk 10 cups/2lt
2.lemon 4tbsp/60ml
3.Refined flour (maida) 4tsp/20gm
4.Baking powder 3/4tsp/3-4gm
5:Water 4 cups /800ml
6:Sugar 4.5cups/900gm

For the thickened milk :
1.full cream milk 2.5 cups /500ml
2.Sugar half cup /100gm

For garnish :
1.Pistachios,chopped 5tsp /25gm
2.saffron dissolved in 1tbsp milk 1/4 tsp /1.5gm

Method:
1.for the soft cottage cheese heat the milk in a pan and bring to a slow boil .Remove the milk from heat and let it cool for 5min
2.Add the lemon juice and stir till milk curdles
.3.Carefully strain the curdled milk through a fine cheese cloth .Tie it up and hang it for 30min or untill all liquid is drained off.The residue in the cheese cloth is cottage cheese .
4.Place the cottage cheese in a bowl,crumble with your fingers and rub till a creamy.
5.Sieve the flour and baking powder together,add the cottage cheese and knead to a fine soft dough.
6.Divide the dough into 20 equal portions and flatten between your palms.
7.In a heavy pan ,bring the water to a slow boil.add sugar mix well over a low heat till you get a fine clear syrup.
8.Add the cottage cheese patties to the sugar syrup and boil for 10min or till they double size and rise to surface.
9.Remove the patties with a slotted spoon and keep aside for 3-4 min.
10.For thickend milk,heat the milk on a low heat untill reduced to half,stirring occasionally add sugar ,then cool
11.To serve pour the chilled,thickened milk over the cottage cheese patties and cool it in fridge for at least 30min.garnish with pistachios and saffron.