Rasmalai

Make thickened milk for rasmalai Pour 3 cups milk to a heavy bottom pot and boil

Add saffron and sugar when the milk comes to a boil

Reduce the flame to medium

Stir every 2 to 3 minutes to prevent the milk from scorching at the bottom

When a layer of cream forms, just move it aside

Boil until the milk thickens and reduces to half the quantity

Set this aside to cool

Cool half of this and chill in the fridge

Keep the other half warm

Make chenna Bring 5 cups milk to a boil in a pot

Turn off the stove

Pour lemon juice and keep stirring until the milk has curdled completely

If it doesn’t curdle then add some more and stir

Next if it fails to curdle then turn on the stove & regulate to a low flame

Stir until it curdles

Turn off the stove

Pour ice water or add ice cubes to the pot and set aside for 2 mins

Drain to a muslin cloth lined over a colander

Pour fresh water over the chena and rinse well

You can also do it under running water for the sour taste to vanish

Wrap the chena in the cloth

Squeeze off excess whey and make a knot

Next hang it for about 45 minutes to 1 hour for the excess whey to drain off

Chena should not have any excess dripping whey & should not be completely dry

It must be moist and grainy but not very sticky or dry

Please check the images above the recipe card

Kneading chena Transfer the chenna to a plate

At this stage chenna should not have any excess whey in it

Knead well for about 3 to 5 minutes until smooth

Chenna should not be grainy but must be smooth

Do not go by the time but focus on the texture – smooth, non grainy and non-sticky texture is required

Make 12 equal balls and flatten them to make discs

If the discs are slightly cracked on the sides, roll the sides gently

Set these aside

Sugar syrup Bring 3½ cups of water to a boil with 1 cup sugar

Stir until the sugar dissolves completely

Then add cardamom powder

When the sugar syrup begins to boil rapidly, then add the discs gently

Cook covered for about 9 to 10 minutes on a moderately high flame

Turn off the stove

Remove the pot from the stove to avoid cooking further

Keep the lid closed for the next 20 mins to avoid them turning flat or shrinking

When done they will sink in the syrup

How to make rasmalai – 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 half of the warm thickened milk or rabri

Rest them for 3 to 4 hours

Pour the other half of the chilled rabri to this just before serving

Garnish rasmalai with chopped nuts