Rasmalai

·        3 lit full cream milk

 

·        200 gm white sugar

·        5 cups of water

·        3-4 nos. cardamom

·        4-5 nos. pistachios

·        Saffron – a sprinkle

·        1 tsp Refined flour

·        ½ tsp corn flour

·        Baking powder- one pinch

PREPARATION

Bring the milk to boil. Mix 1-2 tsp citric acid in the hot milk. Stir lightly till the milk curdles. Keep aside for10 min.

Strain the chenna through a piece of muslin cloth and squeeze to remove all water.
Crumble chenna and knead it. Add white flour, corn flour and baking powder and kneed again and make into smooth dough.

Divide into sixteen equal portions - roll into balls and press lightly to flatten them.

Prepare sugar syrup and slowly lower the chenna balls in the boiling syrup and cook on high heat for 10 mins.

Boil milk in a thick bottomed pan, lower heat and continue to boil till it is reduced to a thick consistency.

Remove and refrigerate for an hour.

Squeeze the chenna balls and put them into the chilled milk.

Refrigerate it for another half an hour…….

Garnish with pistachios and saffron.

Serve chilled.