You will see, milk has started to curdle up! Now it's time to strain it on a piece of cotton cloth / strainer....be careful....& it can be little messy!! & wash it by pouring a cup of water over it so that all the flavor of vinegar / lemon goes off.

Now squeeze this and remove all the water. What we are left with is "cheena"

After 15 min,transfer the cheena in a plate big enough to knead it properly! knead it to a state of a soft dough(more softer than dough for making chapatis)

It would look like this very soft dough.(so that our rasmalai comes out very soft)

Take a saucepan add 4 cups water, 2.5 cups sugar & let it come to boil. Make chenna balls from the above dough and press it in the middle to form the shape of rasmalai.

Take a kadhali and pour 1L milk and bring it to a boil, reduce the milk to half it's quantity by boiling. Then add 3 medium cups of sugar, 200g condensed milk, few strands of kesar stir continuously....until the quantity of milk is reduced to 1/3rd of the actual !

Now add all the dry fruits(powdered cashews & cardamom) in this and stir continuously....cook for about 15 min more on low flame. Rabri takes about 40 minutes to cook! So stay patient!

Turn off the gas & let it cool down, after 30 minutes,keep it in fridge for 1 hr, after that, our rabri rasmalai is ready! Serve it with some dry fruits

If you have difficulty in kneading cheena properly then add 1tsp of cornflour. If you add vinegar / lemon juice in boiling milk....then rahein cheena will come out to be very hard & hence difficult to shape it up!!

It will be a good experience making rasmalai as it has challenges at every step...but the end result will be tasty& worth your time....so have patience & enjoy this new sweet treat today! Enjoy cooking !!