Name: Rasmalai recipe by Sushreeta Supkar at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: Milk - 2 litres; 1 tbsp vinegar; Sugar - 1 teaspoon + half cup; Sooji - 1 teaspoon; Sugar solution - 1 cup sugar and 5 cups water; A pinch of elaichi powder; Few strands of Saffron; A pinch of yellow food colour; Sliced almonds to garnish

Ingredients Serving: 10

Milk - 2 litres
1 tbsp vinegar
Sugar - 1 teaspoon + half cup
Sooji - 1 teaspoon
Sugar solution - 1 cup sugar and 5 cups water
A pinch of elaichi powder
Few strands of Saffron
A pinch of yellow food colour
Sliced almonds to garnish

Instructions

Curdle only 1 litre milk using the vinegar then drain the whey.
Mash the chenna with 1 teaspoon sugar, 1 teaspoon sooji, elaichi powder and a pinch of yellow food colour. Make flat chenna balls. (They will double in size when cooked.)
Boil 1 cup sugar along with 5 cups of water and dip the flat chenna balls into the boiling sugar syrup.
Cook this on a high flame. After one whistle, lower the flame and cook it for another 5 minutes, then turn off the gas. Let it cool down completely.
To make the milk syrup, boil the remaining 1 litre milk with sugar and saffron, make sure to reduce it to half. Let this also cool down completely.
Lightly sqeeze the flat chenna balls and transfer them into the milk syrup.
Garnish with sliced almonds and saffron, serve this rasmalai chilled.

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