Solkadhi

Ingredients:
8 cups of milk,5 cups water,1 cup sugar, 2 spoon vinegar or lemon juice,1 teaspoon cardamom powder,some almonds and pistachio.

Time:1 1/2- 2 hrs.

Method:

1.Take 4 cups of milk(from 8 cups) and keep it for boiling stir continuously on medium heat so that it won't stick at the bottom.With this milk we are going to make 'rabdi'(thick,creamy milk).
2.You should stir this milk and reduce it to 11/2 cup or stir unless it becomes semisolid,at this point you will see some oil oozes out.Now add sugar and cardamom powder, remove from heat.This is your rabdi.

3.Now take another vessel and pour 5 cups of water and 1 cup of sugar.bring it to boil.

4.On the other hand keep remaining milk for boiling.To this boiling milk add vinegar slowly,let curdle the milk.You will see smooth paneer and water separating,immediately remove from heat and add cold water or ice cubes to stop hardening of paneer or curdling further.For rasmalai we should have extremely soft paneer.If our paneer is hard we can't make balls from that,it breaks while rolling in the hands.

5.If you could make such smooth paneer,you won half of the battle.Only this part is difficult,rest is very easy.Take one muslin cloth and pour all paneer in that,squeeze out all water(don't press)and hang the paneer on sink tap for half an hour so it won't contain any water.Take this paneer and mash with hands for 2 min so that it will become smooth or you can use food processor too,make small balls by rolling in the hands.make small balls because when you boil it in the sugar syrup it doubles in the volume.
6.Don't make your sugar syrup in too advance otherwise it will start thickening.As your paneer balls are ready by that time sugar syrup should come to boil so make it accordingly.To this sugar syrup add all paneer balls and cover it, let them boil for 7-10 mins.(you can cook it in pressure cooker also for 2 whistles)You will see paneer balls double in the volume so that make sure your vessel(or cooker) of syrup should be big enough to hold all paneer balls.Remove it from heat.Take out all paneer balls from syrup in dish,let them cool and take one by one all paneer balls and press a bit in the palms and squeeze out the syrup.(don't press hard otherwise it will break,don't try to remove all syrup from paneer).
7.Transfer these malai(paneer balls) to rabadi(thick creamy milk). Garnish with almond and pistachio pieces.Refrigerate it and serve chilled.