Home / Recipes / Ras Malai
Another bengali favourite that is completely melt in the mouth delicious.
To make fresh chenna- Boil the milk and once it reaches boiling point switch off flame, then squeeze juice of 1 lemon into it.Keep stirring to curdle completely.Strain into a muslin cloth, place under tap to let water run over and cool. Strain again and leave to drain for 30 minutes.
Knead the freshly prepared chena for 10 minutes at least, till it is smooth and dough like .Make small tikki-like shape.You will be able to make 12-15 chenna discs.
Now heat a pan and add 1/3 cup of sugar into it with 500ml of water.Boil the mixture and then put all the chenna discs into it.Cover and Cook for 20-22 minutes till double in size.
Heat a pan and add milk into it.Keep stirring the milk continously and then add kesar, cardamoms and the remaining sugar into it.
Mix continously until the milk reduces to half.
Take out the chenna discs from the sugar syrup ,press gently and then add them into the prepared milk.
Ras malai is ready.Garnish with some pistachios, chill and serve.
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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