Name: Rasmalai recipe by Priyanka Rath at BetterButter
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 12
Ingredients: 5 cups Full Fat Milk for Chenna; 3 Cups Fullness Fat Milk For Rabri; 2 to 3 teaspoon lemon juice; 1 cup sugar For Syrup; 2 to 3 generous pinch of Cardamom; 1/2 Sugar For Rabri; handful of Pistachio; Pinch Of Saffron/Kesar

Ingredients Serving: 12

5 cups Full Fat Milk for Chenna
3 Cups Fullness Fat Milk For Rabri
2 to 3 teaspoon lemon juice
1 cup sugar For Syrup
2 to 3 generous pinch of Cardamom
1/2 Sugar For Rabri
handful of Pistachio
Pinch Of Saffron/Kesar

Instructions

Condense the milk for rabri : Add 3 cups milk to a heavy bottom pot and boil. Add saffron and sugar when the milk comes to a boil. Stir every 2 to 3 minutes to prevent boiling. When a layer of cream forms, just move it aside.
Boil until the milk thickens and reduces to half the quantity. Set this aside.
Make chenna - Boil 5 cups milk in a pot. Add diluted lemon juice to the milk and stir until the milk curdles completely. Add More lemon if needed.
Add ice cubes to the pot and drain in a muslin cloth. Squeeze off excess whey and make a knot. Hang it for about 45 minutes to 1 hour for the excess to drain off.
Add the chenna to a plate and knead well for about 3 minutes until smooth. Make 12 equal balls and flatten them. Set these aside.
Making sugar syrup - Bring 3 cups of water to a boil with 1 cup sugar. Stir and add cardamom powder.
Add the discs to boiling syrup and cook covered for about 7 to 8 minutes on a moderately high flame.
Assembling Rasmalai - Take off the discs to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup.
Add these to the rabri. If you wish you can also simmer for 1 to 2 minutes in the rabri. Garnish with nuts. Chill, serve and enjoy.

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