Pour milk from 3 packets (500 ml each) into a wide mouth vessel.

Let 1.5 litres of milk start boiling in full flame.

When milk boils fully, turn the flame to LOW mode.

Take a small bowl. Squeeze the juice of 1 lemon into it. Add a little water (say 10ml) to the juice.

Once the milk boils completely -Pour little of lemon juice into it. Stir continuously.

After some time, again pour little of lemon juice into milk.

Repeat this process until our milk curdles completely.

Turn off the flame, but stir continuously for another 2 or 3 minutes.

We can see that the kova and water separate completely.

Now, we need to drain out the water completely and take kova alone.

For this we can use a cotton cloth and drain out the water.

After draining water, lets pour another 1 litre of fresh water over the kova again.

This is done to remove the flavor of lemon from kova completely. (Please do not miss this step).

Then, squeeze the kova with cloth so that water drains out completely. The kova should be dried completely.

Take the kova and spread it on a plate so that it dries (for 10 minutes).

Take another wide mouth vessel – pour 0.5 litres of full cream milk. Start boiling the milk.

Once milk boils,

• put in the seeds from elaichi.
• Put a little of “yellow” food colour. Stir a little.
• Then add 250 grams of sugar. Stir well so that sugar dissolves completely.
• Now, turn off the flame.

Usually, the kova will be rough. Start kneading the kova.

We need to press the kova continuously for 10 minutes so that it becomes like a powder and then knead it to make it look like a dough (made for chappathi).

Roll the kova into small rounds like shown below. We can roll as much as 15 balls with this kova.

Place another wide mouth vessel on the burner – turn the flame to HIGH.

Pour 1 litre water into it.

Put half kg of sugar and start stirring so that sugar dissolves completely in the water.

Put the kova balls, one-by-one into the boiling sugary water.

Then close the vessel with a lid.

Let the kova balls get cooked in the boiling water for 10 minutes.

After 10 minutes, turn the flame off.

With the help of two big spoons, take one kova ball at a time and squeeze it – so that the sugary water drains out.

Then put the dry kova balls into the vessel carrying milk + sugar content.

Dip the kova balls completely into milk.

Let’s leave the kova balls to soak in the sugary milk for at least 4 to 5 hours.

We can also keep the Rasmalai in fridge and serve it cool.