Dilicious Recipe for Rasmalai

Dilicious  Recipe for Rasmalai

Ingredients:

• 2 liters whole milk
• 1/2 cup sugar
• 1/2 teaspoon saffron threads
• 1/4 teaspoon ground cardamom
• 1 tablespoon rose water or kewra water (optional)
• 1/4 cup chopped pistachios and almonds, for garnish

Instructions:

1. Make the chenna: Bring the milk to a boil in a heavy-bottomed saucepan over medium heat. Once the milk comes to a boil, reduce the heat to low and simmer for 5 minutes.
2. Remove the pan from the heat and stir in the lemon juice or vinegar. The milk will curdle immediately.
3. Line a colander with a cheesecloth and set it over a bowl. Pour the curdled milk into the colander and let it drain for 30 minutes, or until all the whey has drained out.
4. Gather the chenna into a ball and knead it for 5 minutes, or until it is smooth and elastic.
5. Divide the chenna into 12 equal pieces and roll each piece into a ball.
6. Make the sugar syrup: In a saucepan, combine the sugar, water, and saffron threads. Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and simmer for 10 minutes, or until the syrup is slightly thickened.
7. Add the cardamom powder to the sugar syrup and stir to combine.
8. Add the chenna balls to the sugar syrup and simmer for 5 minutes, or until they are heated through.
9. Remove the chenna balls from the sugar syrup and place them in a serving bowl.
10. Pour the remaining sugar syrup over the chenna balls and garnish with the pistachios and almonds.
11. Serve chilled.

Tips:

• For a richer flavor, use whole milk instead of low-fat or skim milk.
• If you don't have saffron threads, you can use 1/4 teaspoon of ground saffron.
• To make the chenna even smoother, you can pass it through a sieve after kneading it.
• If you want to make the rasmalai ahead of time, you can prepare the chenna balls and sugar syrup in advance. Just store them separately in the refrigerator until you are ready to serve.

Enjoy!