Directions
- 1Start by boiling 1 litre buffalo milk.
- 2Infuse 10 saffron strands in hot milk for 10 minutes and then add it to the boiling milk.
- 3Add 3/4 cup sugar or as per taste.
- 4Add 2 tbsp chopped cashews and cardamom powder.
- 5Mix well and boil for 20-25 minutes on a slow flame until the rabdi is ready.
- 6Keep the rabdi aside and let it cool completely.
- 7Meanwhile, boil 1 litre cow milk.
- 8Add 1 lemon juice to curdle the milk.
- 9Strain the curdled milk using a cheesecloth.
- 10Wash the chenna 2 to 3 times with normal clean water.
- 11Squeeze all excess water from the chenna for 2 minutes.
- 12Transfer the chenna to a plate and mash it for 2 minutes with your palm.
- 13Add 1 tbsp cornflour and mix well to form a smooth dough.
- 14Give the rasmalai shapes from the dough.
- 15In a pot, add 3 glasses of water and 1 glass of sugar.
- 16Mix well and boil for 5 minutes to create sugar syrup.
- 17Add all the rasmalai balls to the boiling sugar syrup.
- 18Cover and cook for 20-25 minutes on high flame.
- 19Lightly squeeze excess water from each rasmalai ball.
- 20Add the rasmalai balls to the cooled rabdi.
- 21Chill the rasmalai in the fridge for a minimum of 2-3 hours before serving.
Ingredients
- 1 litre buffalo milk
- 10 saffron strands
- 0.75 cup sugar
- 2 tbsp chopped cashews
- cardamom powder
- 1 litre cow milk
- 1 lemon juice
- 1 tbsp cornflour
- 3 glass water
- 1 glass sugar
Equipment
potladlestrainercheeseclothplate
Tips
- Highly addictive
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