Coconut stuffed kesar Rasmalai.

Put the milk to boil. After boiling put the gas off . Add juice of 1 big lime. If you are adding vinegar than dilute and add some Chenna becomes smooth. After milk curdles strain in a Muslin cloth and Squeeze out water. Cut the edges of the bread dip in water and Squeeze out water. Knead Chenna with palm to make it smooth. Add bread and knead to make a fine dough. Just add 1 tsp of ghee or unsalted butter to soften it.

Make Sugar Syrup of 1 cup Sugar. It should be like we make for Gulab jamun. When syrup is still boiling add 1 tsp of milk so impurities will float up. Remove them with a spoon or by using a small sieve (tea).

Grind coconut a bit and add in Pomegranate seeds. Now make 6 balls of Chenna bread mixture. Stuff them with coconut pomegranate mix taking care not to open from and side so stuffing should not come out.

Now take the Rabadi. It should be little warm. Now heat ghee in a nonstick pan and shallow fry the stuffed balls by pressing it carefully just to flatten them.

Fry from both the sides. Dip them in syrup for 10 minutes and deep in Kesar Rabdi. You can also directly dip them in milk but for that pierce them with toothpick so it can be soaked well. Keep them in fridge to cool for 3 to 4 hrs.Serve with Cashew nuts and pistachio garnish.

For making kesar milk ( Rabdi ). Heat milk in a nonstick pan and boil till half. If using cows milk will take more time to become thick like Rabdi. Add sugar and dissolved kesar strands. Boil little more. Cool and preserve.