Rasmalai

Method

1. 1

   To make the Rasmalai Balls, boil milk in a pan. Once the milk boils, switch off the flame and add ½ Cup of water to reduce the temperature of the milk down.

   Milk (Full Cream)Water

2. 2

   After 5-7 minutes add lemon juice till the milk curdles completely.

   Lemon Juice

3. 3

   Use a strainer to drain the water and collect the chena. Rinse it with fresh water to remove traces of lemon juice. Leave it in the strainer for 10-15 mins and then squeeze the remaining water using the hand. Do not overdo, the chena should still be soft and moist.

4. 4

   In a mixing bowl add the chena and cornflour and mash it until it is smooth. This process has to be done for 10 minutes.

   Corn Flour

5. 5

   Make small size balls out of this.

6. 6

   Heat 4 cups water and 1 cup sugar in another wide pan. Wait till it comes to a full boil.

   WaterSugar

7. 7

   Gently flatten the balls and add them to the sugar syrup and cook for 12 minutes. The size of the balls with double once it is cooked.

8. 8

   Let the balls cool down to room temperature for 30 minutes.

9. 9

   To make the Rabri/Thickened milk, bring 3 cups of milk to boil in a pan. Reduce the flame to medium and keep stirring frequently and when cream layer forms, keep stirring.

   Milk (Full Cream)

10. 10

    Add saffron, sugar and cardamom powder when the milk comes to boil.

    Cardamom PowderSugarSaffron

11. 11

    Boil this until milk thickens and reduces to half the quantity. Add chopped pista and remove it from the heat.

    Pista

12. 12

    Remove the cooled balls from sugar syrup, Gently squeeze water from the balls and add the balls to the Warm Thickened Milk.

13. 13

    Refrigerate for 3-4 hours before serving. Serve with chopped pista and saffron strands.