Name: Rasmalai recipe by Sarika Kapoor at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 11/2 litres milk; 1/2 cup Sugar; 1/2 tsp Cardamom powder; few strands of kesar; For chena-; 1 litre milk; vinegar; For garnish-; Pistachios and almonds

Ingredients Serving: 4

11/2 litres milk
1/2 cup Sugar
1/2 tsp Cardamom powder
few strands of kesar
For chena-
1 litre milk
vinegar
For garnish-
Pistachios and almonds

Instructions

Take milk and boil it.
Add vinegar so that milk curdles.
Drain it and wash under water so that there is no smell of vinegar.
Hang it in muslin cloth to drain excess water.
Now with your palm press paneer to get soft chena.
Make small ball and then press gently to flatten it. See there will be no cracks.
In a thick bottomed pan boil the milk.
Now add chena and cook on medium flame.
When chena balls come above the milk and cooked.Take out.
Reduce the remaining milk by continuous stirring so that no lumps form.
Add kesar and sugar and cook till milk thickens to rabri consistency.
In a serving bowl put chena balls and add rabri.
Garnish with pistachios and almonds.
Serve chilled.

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