Anything with a combination of basundi does taste the best! I always thought that this is a slightly complicated recipe, but it's more interesting, than complicated.
Hope you enjoy making it as much as I did.
20 - 25 Minutes
40 - 45 Minutes
For the malai
For the ras / basundi
1 litre , full fat / skimmed / combination (make sure fresh milk is used and not the long life one)
1 whole lemon's juice
2 - 3 tbsp
1 1/2 cups
1 litre, full fat / skimmed / combination
1 1/4 cup
3 - 4 strands
Dilute the lemon juice / vinegar with 2-3 tbsp of water.
Pour 1 litre of milk in a non-stick casserole, and allow to boil.
Add the diluted lemon juice to the boiling milk. Keep the casserole on the flame till the milk curdles completely.
Take it off the gas, strain it through a muslin or a fine cotton cloth. This would separate the yellowish colored water (whey) and the milk solids. Rinse the milk solids under cold running water, to remove all traces of lemon or vinegar.
Tie a tight knot to the muslin cloth, and hang it for atleast 30-45 minutes, till all the remaining water drains out of the milk solids and it becomes a firm mass.
After the milk solids are drained completely, mix 1 1/2 cups of sugar, the cardamom powder and rose water with 4 cups of water in a large pan, and allow it to boil on a slow flame.
Remove the milk solids from the muslin cloth, and knead it well for atleast 5-10 minutes, till it becomes a smooth, thick paste.
Make beetle-nut sized, firm round balls. Gently drop them in the boiling sugar syrup, partially cover the pan and cook the milk-solid balls for atleast 15-20 minutes.
In the meanwhile, boil the other 1 litre of milk with 2-3 strands of saffron, in a non-stick casserole, stirring it frequently till it reduces to half.
Add 1 1/4th cup of sugar to this and boil for another 5 minutes.
Allow to cool completely.
Add the cooled malais to the basundi, chill well.
Garnish with some saffron strands and also roughly chopped pistachios.