Rasmalai

Rasmalai was always my favourite and I used to have them from Sri Krishna Sweets at India...Never thought one day I would make them at home!!Yaayyyy...made these yummy&spongy rasmalais from the scratch...
Recipe
Ingredients
For chena
Milk-3 cups (for curdling)
Lemon-1 medium sized
Sugar-1/2 cup
Water-2 cups
Cardamom powder-1/2 tsp
For rabri
Milk-1 cup
1/2cup sugar
Water-2tbsp
Saffron-a pinch
Cardamom -1/2tsp
Pistachios and almond-10 each crushed or sliced
Method
Boil 3 cup milk..switch of flame..pour the lemon juice and stir well..and milk starts to seperate...once done strain it into cotton cloth kept in strainer..tie up the chena for 45 mins to drain..meanwhile prepare rabri..pour two tbsp water( to avoid milk sticking to bottom of pan).boil 1 cup milk with half cup sugar cardamom and pinch of saffron and keep stirring till it becomes half and thick ...swithc off flame add pistachios and almonds..keep aside for cooling.
Take the dried chena knead for 6-8 mins..make balls of desired shape..i got 6 balls..meanwhile to 2 cups water add 1/2 cup sugar and cardamom powder and boil and to it put the shaped balls and cook in medium flame for ten mins closing with lid..
Chena gets cooked and doubled up..take it out and keep it aside for cooling..once cooled add them to rabri..and refrigerate before serving..