Angoori Rasmalayi

Ingredients
For rasgulla
Half Kg Milk
1 tsp Vinegar mixed with 1/4 cup water
Water 2 glass
Sugar 1/4 cup

For RasMalayi
Half Kg Milk
Sugar half cup
Kesar few strings
Pistachios as needed

Method
1. Boil half Kg Milk. Once comes to a boil slow the flame.
2. Add vinegar water little by little and mix well till milk starts curdling.
3. Sieve the Curdled milk through a muslin cloth and wash the chhena with one glass water so that sour flavor of vinegar goes off.
4. Collect the chhena with muslin cloth from all the side and squeeze well so that all the moisture and water drain out. Or tie on a tap for 30 minutes.
5. Now take out the chhena in a plate and knead well with ur palms till smooth.
6. Make small balls from the chhena.
7. In a pressure Cooker heat up 2 glass water and 1/4 cup sugar and let it boil.
8. When it comes to boil add chhena balls and close the cooker lid.
9. Cook for 1 whistle on hight flame and on medium flame for 8-10 minutes.
10. After 10 minutes ur Rasgullas will be ready.
11. Squeeze out from chasni and add in RasMalayi milk.

For RasMalayi
1. In sauce Pan Add milk and let it cook till reduces in quantity.
2. Add half cup sugar and kesar Infused Milk and cook till reduces in half.
3. Add Rasgullas and cook for 3-4 minutes.
4. Add Pistachios and mix well.
5. Your tasty RasMalayi is ready. Serve Chilled.