Rosmalai / Rosgulla kheer

Any festival is not complete without a sweet-dish. One of my sisters has been long following up with me to share the recipe of a sweet dish.
While I have not experimented with too many varieties of sweet dish, I will share one of my favorite dishes -
"Rosmalai/Kheer", which is made of rosgulla.
This sweet dish has two steps to complete :
First, prepare the rasgulla, which then needs to be boiled in milk (second step) to prepare the Rosmalai.

Ingredients :
1. Two litres of milk .
2. Two cups of sugar.
3. Half small spoon of all-purpose flour.
4. Dry fruits .
5. one small lemon.

Method :
1. Boil 1.5 Litres of milk and curdle it using lemon.
2. Drain out the excess water after curdling the milk and keep the fresh paneer inside a cotton cloth.
Rinse the fresh paneer properly so that the smell of lime goes off. Press the paneer filled cotton and rinse out the excess water.
3. Boil 3 cups of water with 1.5 cups of sugar in a pressure cooker.
4. Knead the paneer on a plate for 2 minutes and add the all purpose flour.
Knead it for another 2 minutes till it looks like a smooth, soft, maida dough.
5. Make small rasgulla-sized balls out of the paneer dough . Avoid any cracks on the surface of the Rasgulla/Paneer balls.
6. Add these rasgulla balls into the boiled sugar syrup in the pressure-cooker. Reduce the flame
so that the temperature is at the lowest when you are adding the rasgulla/paneer balls.
7. Boil these balls for 10 minutes in the cooker, at first with full flame and then with a very low flame.
8. Open the cooker once the rasgullas are ready.
9. Now boil the left-over milk for 2-3 minutes and add the rasgullas into the milk and
boil for another 10-15 minutes.
10.Add sugar and finely chopped dry fruits into this milk and boil it for another 20 minutes till the milk turns thick. Cool it & chill out inside the refrigerator.

Chef's Tips :
1. Instead of sugar you can add jaggery in the milk while boiling the rasgullas. It gives a nice flavor of jaggery.
2. Instead of jaggery you can put sugar and kesar, which will add a nice yellow color
with an authentic flavor.