Mango Rasmalai

I've been wanting to make mango rasmalai for a couple of weeks, and I finally did it today. Though the dish was lovely, nobody really liked it too much, so this might just be the last time I make it.

For the rasgollas:
1 litre milk
Lime juice- 3 tbsp
Water - 3 1/2 cups
Icecubes - 4 to 5
Sugar - 1 1/2 cup (I used slightly less)
Cardamom 

For the malai:
1 mango
1/2 litre milk

Method:
Heat milk, and once it comes to a boil add the lime juice to the boiling milk and stir properly. Stir continuosly till the whey water clears and the milk curdles completely. Now switch off the stove, add ice cubes and allow it to melt completely.
Pour the curdled milk into a muslin cloth. Wash it well with running water to remove the lime juice. Squeeze the excess water and hang it aside for 30 mins without disturbing it.  
After 30 mins, the paneer would be crumbly in texture. Knead it well for 10mins. Once everything comes together to a smooth pilable dough, form them into flat discs- I made 12 with the amount of paneer I had.

Heat water in a wide bottomed vessel, then add sugar, cardamom and keep stirring till sugar dissolves completely. Ensure that the vessel is large enough to give the balls enough place to dance around. When the sugar syrup boils and starts bubbling, add the balls slowly one by one, cover, and let it cook on a high flame for 10 minutes. Lower the flame and cook for a further 3 minutes. 
Take it off the fire, and let it cool*

Meanwhile, puree the mango, and keep aside.
Remove the rasgollas, add the milk to the syrup, bring to a boil, and reduce by 25%. Switch off the flame, add the mango puree and mix well. Return the rasgollas to the malai, and chill before serving.

*- if the sugar syrup looks very thick, add some milk to dilute it.