Rasmalai

In 1 cup water boil 2 soap nuts.

Boil milk and add tatric acid. Let it simmer till it curdles.

Take a cotton cloth and pour whole milk into it. Drench the excess water. And immediately pour tap water on the remaining cheese to cool it.

Again press the cheese a bit to drench the water.

If more water is required to cool cheese, you can repeat the procedure.

Discard the excess water.

Do not leave the cheese for long or else it will lose its softness required to make dumplings.

For Cooking Syrup: In water add sugar and dissolve it.

Boil it and let it simmer till it reaches the desired consistency.

Its consistency should not be too thick or thin. You can add more sugar or water as required.

Add screwpine and soap nut water to the syrup.

When foam comes over the syrup, sprinkle some water on it. Repeat it while cooking dumplings to retain the consistency of the syrup.

Mash the cheese with hand to make it smooth. Then make small balls of it.

While making balls, roll the balls gently but for bit longer to remove the air from them.

Add dumplings to the syrup and cook gently.

When dumplings are ready, they will appear on the top of the syrup in 8 to 10 minutes.

For Soaking Syrup: In separate pan boil milk and add sugar.

Dissolve sugar properly.

Add rabri to the sweetened milk. Mix well.

Pour the milk in a serving bowl.

When dumplings are ready, take them out in a bowl full of water.

Then press gently to remove the excess water and put them in the serving bowl (sweetened milk).

Leave on room temperature for 1 to 2 hours.

Garnish with almonds and pistachio.

Serve chilled.