Directions
- 1Boil 1.5 litres of milk until thickened. Add 1 cup of sugar to create a rich and sweet base for Rasmalai.
- 2Add 1 cup of evaporated milk to the thickened milk mixture and heat for a few more minutes. Set aside.
- 3In another pan, boil 2 litres of milk. Add a mixture of 2 tbsp of vinegar and 2 tbsp of water gradually, stirring well to create chenna. Drain the water from the mixture once it separates from the milk.
- 4Wash the chenna with cold water using cheesecloth. Hang it in the sink for about an hour to remove excess water.
- 5Break the drained chenna into pieces and knead until a smooth, non-crumbly texture is achieved.
- 6Roll the chenna into small balls.
- 7To prepare the sugar syrup, bring 5 cups of water and 2 cups of sugar to a boil. Add the chenna balls to the hot syrup, cover, and cook on medium heat for 20-30 minutes until they expand.
- 8Transfer the previously set-aside milk mixture to a larger pan, add the cooked chenna balls gently. Add 1 tbsp of Kewra water.
- 9Cover and let it sit for about half an hour. Garnish with pistachios and saffron before serving.
Ingredients
- 1.5 litres Milk
- 1 cup Sugar
- 1 cup Evaporated Milk
- 2 litres Milk
- 2 tbsp White Vinegar
- 2 tbsp Water
- 5 cups Water
- 2 cups Sugar
- 1 tbsp Kewra Water
- 0 Pistachios
- 0 Saffron
Equipment
saucepancheese clothlarge pan
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