Rasmalai is a rich creamy dessert made with spongy milk balls.
1. Bring 3/4 gallon of milk to a boil. Once it comes to a boil add in the lemon juice. The milk will begin to curdle.
2. Once all the whey separates, drain on a cheese cloth. Tie the cheese cloth and place under running water for a minute to cool it down and remove any sourness of the lemon. Then hang the cheese cloth for about 45 minutes.
3. After 45 minutes, remove the paneer and place of a flat working surface. Add maida, corn flour and baking powder and begin massaging the paneer with the heel of your hand until smooth. Make a long roll and cut into 15 equal parts.
4. Roll into small balls until the surface is smooth. Then press them to give them the shape of rasmalai.
5. In the mean time, boil 4 cups of water with 3/4 cups of sugar. Drop the paneer into the boiling syrup. Boil till they double in size.
6. Keep a boil of cold water ready. Drop the paneer into cold water and let them soak for about 30 minutes. The paneer should sink to the bottom after a while. Bring 2 cups of milk to a boil.
7. Add the remaining 1/2 cup of sugar and reduce the mixture to half. Add in the saffron.
8. Also add in the cardamom and sliced almonds. Bring the mixture to a boil. Turn the heat off.
9. Squeeze water from the soaked paneer. Drop them into the milk mixture. Let the milk cool. Once cool, place in the refrigerator for around 30-45 minutes. Serve chilled.