Ricotta Rasmalai

PREPARATION

1. Take a heavy skillet, add 2 litres milk and stir well.
2. Bring it to a boil.
3. Add 1 teaspoon salt and mix it well.
4. Again bring it to a boil.
5. Add 2 tablespoons vinegar and and stir well.
6. When you can see the entire milk begins to curdle. Turn off the heat.
7. Place a cloth on top of bowl.
8. Pour the milk on it and rest for 4 hours.
9. Transfer the mixture into a blender and blend it into a paste.
10. Transfer this into a bowl.
11. Take some mixture in your hands and flatten it with the help of your fingers.
12. Shape it into a tikki. Keep aside.
13. Take a heavy skillet, add 1.5 litres water, 60 grams sugar and mix it well.
14. Bring it to a boil.
15. Now, add the prepared tikki in it and cover it with lid.
16. Boil for 8 - 10 minutes on medium heat.
17. Open the lid and remove it from heat.
18. Take a another heavy skillet, add 1.5 litres milk and stir well.
19. Bring it to a boil.
20. Add 1 teaspoon cardamom powder, 1/4 teaspoon saffron, 170 grams sugar and stir continuously until the sugar is dissolved.
21. Bring it to a boil.
22. Remove it from heat and allow it to cool.
23. Pour the prepared milk over the rasmalai.
24. Refrigerate for 2 hours.
25. Garnish with almonds and pistachios.
26. Serve.