Kheer Sagar

2 Ltrs full cream milk
2 tbsp lemon juice
220 GMs sugar/ 1 cup
Maida 1 tbsp
5 cups water
1gm saffron
1/2 tsp cardamom peeled n seeds
crushed
A handful of almonds / pistachios
slivered

Boil 1 liter of milk in a heavy bottomed vessel as it start coming to a boil reduce the flame n cook
Meanwhile boil the 2nd lite of milk and as it starts boiling add the lemon juice n let the milk curdle. Strain the milk on a muslin cloth placed on a PAN n then rinse the paneer/ curdled milk with normal water so that no sourness from the lemon remains
Squeeze all the excess water out of the paneer.
Keep the lump of paneer on the counter top n knead the paneer.add the maida n knead to a smooth doughy texture
Break the paneer into small pieces the size of cherries
Roll each paneer piece between the palms to a smooth round ball
* Cook the milk of non stick pan in slow flame and reduced to half for thick consistency.
* Bring the milk to boil in high heat, then reduce it low and let it simmer. Stir the milk from time to do that it doesn’t stick to the bottom. Scrape the milk which dries n stick to the side of the PAN h.
* Add 1/2 of the sugar to 5 cup of water in a large vessel n bring it to a rolling
* Stirring it till the sugar dissolves
* Gently add all the paneer balls n cover
* Cook for about 10 mins till the balls are double their size . Switch off the flame and leave it covered for about 5-7 mins
* Remove the rassogullas
From the syrup onto a plate n let them cool
Meanwhile turn to the milk which must’ve reduced to 1/2 by now
Add the sugar and saffron n cardomom pwd
Squeeze out the syrup from the rasogullas and add to the reduced milk/ Rabri
Simmer for about 7-8 mins
Cool, chill n serve topped with almonds/ pistachios n saffron

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