Ingredients:
For the angoori rasgulla-
4 cups full fat milk
2 tablespoons lemon juice or vinegar
4 cups water
1.5 cups sugar
For the milk-
4 cups whole milk
3/4 cup sugar
1 teaspoon cardamom powder
1/4 teaspoon saffron strands

Method:

• Heat milk in a sauce pan. When it is about to boil add the lemon juice/vinegar and mix well. Keep on low flame and stir till all the whey separates. After a while the milk will begin to curdle.
• Strain the whey using a strainer and wrap in a cheese cloth. Tie the cloth and rest for 45 minutes for all the whey to drain.
• Collect the cottage cheese in a plate and start kneading for 8-10 minutes until smooth. (Pro Tip: Add 1/2 tsp of cornstarch to make the dough smoother)
• Now take a little dough & shape into mini rasgullas.
• Bring 4 cups water into rolling boil. Add the prepared balls. Cover and cook for 10-12 minutes until properly cooked.
• Remove the rasgullas from syrup and let cool thoroughly. (Pro Tip: Letting it cool completely will give you spongier rasgullas)
• Bring 4 cups milk to a boil. Add sugar and simmer for 20-25 minutes, stirring frequently to avoid burning.
• Once the milk is thickened, add cardamom powder & saffron strands.
• To this add the rasgullas and mix well. Simmer for 4-5 minutes.
• Cool to room temperature and then chill before serving.Garnish with nuts if desired & serve angoori rasmalai cold.