Chilli rasgulla rabri

Ingredients----

Rasgulla---

4 cup milk
Lemon juice as required
1 cup sugar
4 cup water
1 tsp rose water

Rabri----

2 cup milk
2 tbsp sugar
1 tsp Cardamon powder
8/10 saffron sprigs
Chopped almonds
Chopped pista

For chilli mix----

2 chilli finely chopped and reseeded
1 tbsp sugar
1/4 cup water

Method----

Rasgulla---

Boil milk fully and turn off gas
Add lemon juice in parts and stir till milk curdle
When milk get cudled strain it
And wash it with cold water to remove bitterness of lemon juice
And hang in muslin cloth for 1 an hour
Then mash it finely with palm till smooth
When it turns in smooth dough make small balls of it
Now add sugar and water and boil them
Stir it and after boiling add paneer balls in water
Cook for 10 min.in high flame
Then cook for 5 min.on medium flame
Our rasgulla get doubled in size let them cool
Keep in freeze for 4 to 5 hours

Rabri----

Boil milk and stir it  till it become thick
Add sugar and cardamon powder
Disk saffron in 1 tsp milk
Add some saffron and almonds and pista
Add chilli mix and rasgulla in rabri
Be careful don't break rasgullas
Let it cool

(Chilli mix----

Add sugar and water in pan and stir it
Add finely chopped seedless chillies in it
Cook chillies till soft and reduce water)

At the time of serving add rasmalai in earthen pot and top with chillies almond and pista
Serve cold