For rasgulla sponges

• 5 cups full fat milk
• 2 to 3 tbsp lemon juice, add as required
• 1 cups sugar
• 5 cups water
• 2 teaspoon semolina or 1 teaspoon cornflour
• 1 tbsp kewra water
• ½ tsp cardamom powder (elaichi powder)

For Ras (Milk Syrup)

• 750 ml/3 cup Full fat milk
• 7- 8 Green Cardamom, peeled and powdered
• ½ Teaspoon Kewra essence /rose water
• 2 Generous pinches Saffron/Kesar
• A few blanched almonds
• Sugar to taste
• A few Pistachios, finely chopped
• Silver leaf to garnish

First prepare the thickened milk (ras) for rasmalai

• Place a heavy bottom deep pot on medium flame.
• Add 2 teaspoon water. Now add 3 cups milk to pot and boil.
• Adding water to pan ensures that milk will not stick to the bottom.
• Bring the milk to a boil.
• Add saffron, pounded green cardamom and blanched almonds.
• Simmer the milk on low heat. Stir every 2 to 3 minutes to prevent boiling.
• Add sugar to taste and simmer until the milk reduces to half the quantity.
• Add kewra essence and switch off the flame.
• Set this aside to cool.

To make rasgulla you can read this detailed recipe of ragulla with step by step pictures

• Once the rasgulla and ras(milk) are ready then follow below steps.
• Gently press the sponges in between your palm and soak it in prepared thickened milk (ras).
• Don't apply too much pressure otherwise rasgulla will break.
• Decorate it with pistachio and silver leaf.
• Serve it chilled.