Rasmalai

Recipe by sharda
READY IN: 1hr 30mins
SERVES: 7-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sour the whole milk with lemon juice.
  • Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
  • After 1/2 hour take out the weight and knead the chenna very properly.
  • Make small balls of the size of dime.
  • TO MAKE SUGAR SYRUP.
  • In a sauce pan boil 3 cups of water and sugar together.
  • when it starts to boil, drop in the chenna balls.
  • On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
  • In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
  • Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
  • Now take out the chenna balls from the sugar syrup.
  • While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
  • switch off the heat.
  • place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
  • Serve cold.
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