Ingredients (for the chenna)

1 litre full fat cow milk

4 tbsp lemon juice (you can also use 2 tbsp white vinegar mixed with ½cup water)

Ingredients (for the sugar syrup)

1½ cup sugar

3 cups water

a few strands of saffron

Method

This is the list of ingredients for the paneer for the rasmalai balls.

Squeeze out the juice from the lemon.

To a pan, add the milk.

Once the milk comes to a boil, add the lemon juice and take it off the heat.

Immediately, you will notice that the milk will start to curdle. Gently stir it with a spatula, till all of the paneer has separated from the whey.

Line a cheesecloth on a bowl and drain out the water from the paneer.

Pull out the cheesecloth and make it into a tight ball.

Squeeze out any excess water.

Transfer the paneer into a plate.

Grease your hands and knead the paneer for 10-15 minutes.

This is how it should look like when done.

Roll out the paneer.

Then, cut it into even size pieces.

Roll out each piece into the shape of a ball and set aside.

You can also make a ball and flatten in between your hands.

In a bowl, add 1tbsp of all purpose flour, then add water to make a slurry. This step is optional.

In a pan, bring water to a boil.

Add the sugar and saffron strands.

Bring the sugar and water to a boil.

Add 1tbsp of the slurry.

This is how it should look like when you add the slurry.

Very gently, drop the balls, one by one.

Let them cook in the sugar water for 7-8 minutes. After a few minutes, they will increase in size.

Gently lift them out of the water.

And drop them into cold water.

Take the sugar water of the heat, transfer it into a bowl, and add the paneer balls to the sugar water.

Serve hot or cold.

This will stay in the fridge for up to a week.