17 September, 2014


Milk: 1 Litre
White Vinegar: 4 Tablespoon

Sugar Syrup:
Sugar: 1 Cup
Water: 4 Cups

Milk for rasmalai:
 Milk:  3 Cups
Sugar:  4 Tablespoon
Green Cardamom: 4 ( crushed)
Saffron Strands: 7-8
Almonds slivers and Pistachios for garnish


To prepare chhena, boil milk in a deep pan. Add vinegar to the boiling milk. Once the milk has curdled completely turn off the heat. Strain the curdled milk in a thin cotton cloth. Discard the whey.
Squeeze out any excess water and your chenna is ready.
Now bring this chhena to a plate. Knead it several times till it becomes soft dough. This would take around 8-10 minutes. Divide the dough into 12-14 equal sized balls. Press each ball between your palms and flatten it a bit.

To make sugar syrup( chashni), take 4 cups of water in a large pan. Add 1 cup of sugar to it. Allow it to boil and wait till the sugar dissolves completely.
Add the ready chenna patties to the boiling sugar syrup. Let it cook for 15-20 minutes on medium heat.  Chenna patties will turn bigger and fluffier. Turn off the heat.

In a separate pan, prepare the milk that has to be used for rasmalai. Boil milk in a deep pan. Add crushed cardamom and saffron strands. Once the milk has reduced to almost half its quantity, turn off the heat. Add sugar to the hot milk and stir it well. Pour milk in a serving bowl.
Now, transfer all  the cooked chhena paties from the sugar syrup to the milk bowl.
Keep it in the refrigerator for 4-5 hours to chill.

Your rasmalai is ready to eat. Garnish it with almond slivers and pistachios.
Serve it chilled.

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