Making of Cheena/Paneer

• Make the chenna. Follow the instructions mentioned here in the recipe for how to make Homemade Paneer.
  1 ltr low-fat Milk, Juice of 1 Lemon or 2-3 Tablespoon’s Vinegar
  
• After 45 mins- 1 hour, remove the chenna mix on a clean working surface. Make sure the chenna is not too wet and not too dry.

Making of The rasgulla/Disc for Rasmalai

• Start kneading the chenna with the heel of your palm.
• 
• We need to smoothen out the chenna to make softballs.
• This process will take around 8-10 minutes.
• The mixture is done kneading when you are able to get a soft smooth dough, without any lumps.
• In the pot of pressure cooker or your open pot, take approximately 1 Ltr water
  1 liter Water, 75 gms sugar – Approximately 3/4 Cup
• Add around 75-80 gms (one-fourth of the total) in the water.
• If using saffron, add it now.
  A few strands of saffron
• Bring the water to a boil.
• In the meantime divide the dough into equal size balls. Around 2 cm in diameter. Size can be adjusted as needed and depending on your pan or cooker size.
• Press the balls in between your hands so that the mixture comes together and it helps to make a tight ball.
• Press and add 1-2 seeds of cardamom. (This step is optional)
  10-12 green Cardamom seeds
• Now roll them lightly in between your palms to make a smooth and crack-free ball.
  
• Press it gently to make a circular disc.
  
• Similarly, roll the remaining balls and make discs.

Cooking of Rasgulla or Disc for Rasmalai using Cooker Method

• Once you have made all the discs, and once the water starts boiling, drop all the discs gently into the boiling water.
  
• Take 1 whistle on full pressure.
• Now immediately lower the heat to a minimum.
• Set the timer to 5 minutes and let it simmer for 5 minutes.
• Switch off the gas after 5 minutes.
• Remove all the pressure from the cooker as shown in the video. Do not open the lid of the cooker.
• Once the cooker is cooled down, approximately after half an hour, open the lid.
  
• Let the rasmalai cool down completely.

Cooking of Rasgulla or Disc for Rasmalai using Open Pot Method

• Once you have made all the discs, and once the water starts boiling, drop all the discs gently into the boiling water.
  
• I have used Dermera Sugar and hence the color is brown
• Let the discs or rasmalai cook on medium to high heat for 20-25 minutes.
• After 20-25 minutes, switch off the stove.
• Let the rasmalai cool down completely.
  

Making of Milk or Thickening of milk

From Milk

• In a heavy bottom, pan add milk.
  1 Ltr milk or 1 tin evaporated milk
• On a slow to medium stove allow the milk to come to a boil.
• Once it has boiled let the milk simmer.
• Keep on stirring in between or else the milk sticks to the bottom.
• Once the milk has reduced to half and the consistency is almost thickened, add sugar and saffron.
  Few strands of saffron, 1 Cup Sugar
  
• Continue simmering until all the sugar has dissolved.
  
• After adding sugar, one would need to again thicken the milk a little.

From Evaporated milk

• In a heavy bottom, pan add milk.
  1 Ltr milk or 1 tin evaporated milk
• On a slow boil, allow the milk to come to a boil stirring in between.
• Continue simmering the milk, until you reach the desired consistency. I.e. the milk is almost thickened.
• Add sugar and saffron.
  1 Cup Sugar, Few strands of saffron
  
• Continue simmering until all the sugar has dissolved.
  
• After adding sugar, one would need to again thicken the milk a little.

Soaking of the Rasmalai in Sweetened Milk

• Once the milk has thickened, let the milk cool down, but not completely.
• We need slightly warm milk, like lukewarm.
• Once cooled down add kewra water, cardamom powder and mix.
  Kewra Water, Cardamom powder
• Gently squeeze the excess liquid from the rasmalai or the rasgulla disc.
  
• Add the squeezed rasmalai to the milk.
• The disc should be well soaked in the milk.
  
• Once cooled, keep it refrigerated.
• Garnish with chopped pistachio and saffron.
  1 tablespoon Chopped pistachio, Few saffron strands
• Let them soak in the refrigerator for 8-10 hours for best results.
• Keep refrigeratd and consume within 2-3 days.