Rasmalai

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crumble chenna and knead it.
  • Add two tablespoons of maida and knead again with the palm to make a smooth dough.
  • Divide into sixteen equal portions, roll into balls and press slightly to flatten them.
  • Thinly slice almonds and pistachios. Dissolve two cups sugar in two cups of water, bring to a boil.
  • 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.
  • 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).
  • 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.
  • Add sliced almonds, pistachios and orange powder and mix again.
  • Squeeze the chenna balls and put them into the chilled milk. Refrigerate it for another half an hour. Serve chilled.
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