Recipe Apple Rasmalai, Rasmalaii

Ingredient

Cheese Patties
1. Milk whole milk: 1 Quart
2. White vinegar: 2 Tablespoons
3. Double action Baking powder: 1 teaspoon
4. Maida or All purpose flour: 1 Tablespoon
5. Sugar: 1 cup
6. Water: 3-1/2 cups

Apple Syrup
1. Unsweetened Apple Juice: 2 cups
2. Sugar: 1/4 Cup
3. Cinnamon powder: 1/4 teaspoon
3. Water: 1/4 Cup
4. Corn starch: 1 Tablespoon

Method

Step 1: Cheese Patties  
Bring Milk to a boil or at least 200º F. Stir in white vinegar. The cheese will separate. Turn off heat. Put a colander in the sink. Line it with a thin muslin cloth. Empty the contents into the colander. Let it drain. Press out as much water as possible. You have just made Chenna.
Step 2: Mix the Baking powder and the flour. Lay out Chenna on a hard surface. Sprinkle the flour/baking powder mix on the Chenna. Make it into a smooth paste by crumbling and rubbing it with the heel of your palm. Divide it into 16 equal parts. Form them into a balls. Press each ball in your hand to form a patty. Now you have Rasmalai Patties.
Bring Water and sugar to a boil. Add Rasmalai patties. Bring the water to a boil. Cook covered for about 20 minutes. The patties will puff up. Remove patties and place them in a final dish.
Step 3:  Apple Syrup Bring apple juice to a boil. Add sugar and cinnamon powder.
Step 4: Stir corn starch in water. add to boiling apple juice. This will thicken the apple juice. Let it cool down to warm. Pour the syrup over the Rasmalai Patties. Store in the Refrigerate. Serve cold. Adjust corn starch according to the thickness of the syrup you like.