Angoori Rasmalai

Ingredients

• 1 liter Full cream milk for Rabri
• 1 liter Milk for Chenna
• 2 tablespoons Lemon juice or Vinegar
• 1.5 cups Sugar for syrup
• 0.25 cups Sugar for Rabri
• 4 cups Water
• 0.5 teaspoon Cardamom powder
• 1 pinch Saffron strands
• 2 tablespoons Slivered pistachios and almonds
• 1 teaspoon Cornflour(optional)

Instructions

1. 1

   Boil 1 liter of milk, add lemon juice to curdle it, then strain and wash the Chenna under cold water to remove acidity.

2. 2

   Hang the Chenna in a muslin cloth for 30 minutes to remove excess whey, then knead it until smooth and oily.

3. 3

   Divide the Chenna into tiny, grape-sized balls (Angoor) ensuring there are no cracks on the surface.

4. 4

   Prepare a thin syrup by boiling 1.5 cups of sugar with 4 cups of water; drop the balls in and cook covered for 15 minutes.

5. 5

   In a separate heavy-bottom pan, reduce the other 1 liter of milk to half its volume to prepare the Rabri.

6. 6

   Add saffron, 0.25 cups of sugar, and cardamom powder to the thickened milk and simmer for 5 minutes.

7. 7

   Gently squeeze the sugar syrup out of the cooked Chenna balls and drop them into the warm Rabri.

8. 8

   Garnish with nuts and chill in the refrigerator for at least 4 hours before serving.