Rasmalai

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Total Time
1hr
Prep
30 mins
Cook
30 mins

Sanjeev Kapoor - Daily Recipe

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Ingredients

Nutrition

Directions

  1. Crumble chenna and knead it.
  2. Add two tablespoons of maida and knead again with the palm to make a smooth dough.
  3. Divide into sixteen equal portions, roll into balls and press slightly to flatten them.
  4. Thinly slice almonds and pistachios. Dissolve two cups sugar in two cups of water, bring to a boil.
  5. Slowly lower the chenna balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and half tablespoon of maida and bring to a boil again.
  6. Cook for few minutes. Meanwhile boil milk in a thick-bottomed pan, lower heat and continue to boil till it is reduced to a thick consistency (one-third of its original volume).
  7. Add rest of the sugar and green cardamom powder and keep boiling till the sugar is dissolved. Remove from heat, cool and refrigerate for an hour.
  8. Add sliced almonds, pistachios and orange powder and mix again.
  9. Squeeze the chenna balls and put them into the chilled milk. Refrigerate it for another half an hour. Serve chilled.