I personally think that Rasgulla, Gulab Jamun and Rasmalai are the three musketeers of Indian sweets. I have still yet to meet any Indian who doesn't like any one of these sweets.
I have made Rasgulla many times, and was always thinking of making Rasmalai at least once, the reason why I did not attempt to make Rasmalai yet was because Rasmalai has to be eaten fresh and consume as soon as possible. On the other hand, Rasgulla can be kept in the refrigerator for much longer time.
Ingredients for cheese ball：
100 gm Paneer Optional
4 cup of organic/whole milk（use 6 cups if do not add paneer)
1 tbsp Lime/Lemon Juice
Sugar Water：（To cook cheese ball）
2 cup of sugar （Reduce if you prefer lesser sweetness）
5 cup water
Sweetened Milk Syrup：
3 Cup of milk
2 tbsp Cashew Nuts
1 Pinch of Saffron
1 tsp chopped almond and/or pistachio
Bring milk to boil and turn the heat to low, stir in lemon/lime juice and continue stirring for a while until the milk curdles completely.
Pour the whey and curdled milk over muslin/ cheese cloths, and keep the whey if you wish, the whey could be use to make chapati dough later on.
Rinse and wash the curdled milk under running water to wash away the lemon/lime smell. Wrap and squeeze the muslin cloths as much as your hand could handle to form a soft cheese dough.
In a stand mixer breaks and knead the shop bought paneer to form what looks like loose chunks of cheese, the smaller the chunks, the better. It will take about 2 minutes to do it with stand mixer at speed of 3-4.
Now add the fresh cheese we just made and continue running the stand mixer for another 2-3 minutes or until a soft cheese dough is formed.
Note: If you do not have stand mixer, you could knead the cheese by hand, just make sure you knead long enough to form a smooth soft cheese dough.
Roll the cheese dough into long shape and make into small balls and lightly flattened the balls, this dough should make about 30-35 pieces of cheese balls.
In a heavy bottom cook ware with lid, boil water and sugar, keep stirring until sugar completely dissolved and the water start boiling.
Gently place half of the cheese balls into syrup and cover with lid, cook at medium high, make sure you leave enough space for the cheese balls to expand.
Keep checking the lid every 3-4 minutes to make sure the sugar syrup does not over boiled and oozed out. Cook the rasgulla for about 10-12 minutes or until the cheese balls doubled in size.
Remove the cooked cheese balls with some of the syrup, and continue the same process for the remaining cheese balls.
When all cheese balls are cooked, place them all together with half of the syrup.
Now blend together a little milk with 1 tbsp of cashew nuts. Add a pinch of saffron to the remaining syrup in the cookware, add the cashew paste and remaining milk into pot, bring to boil. And slowly add the cheese ball back to the liquid, let cold and soak for at least 1 hour before serving.
Garnish with chopped almond and pistachio.
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