Classic Rasmalai

Ingredients

• 1 liter Whole milk for Chenna
• 500 ml Whole milk for Rabri
• 2 tablespoons Lemon juice
• 1 cup Sugar for syrup
• 0.25 cup Sugar for Rabri
• 4 cups Water
• 0.5 teaspoon Cardamom powder
• 1 pinch Saffron strands
• 1 tablespoon Slivered pistachios
• 1 tablespoon Slivered almonds
• 1 teaspoon Cornstarch

Instructions

1. 1

   Boil 1 liter of milk, add lemon juice to curdle it, then strain through a muslin cloth to collect the Chenna.

2. 2

   Rinse the Chenna under cold water to remove acidity and hang it for 45 minutes to drain all excess moisture.

3. 3

   Knead the Chenna with cornstarch for 10 minutes until smooth and non-greasy, then form into 12 small flat discs.

4. 4

   Boil 1 cup sugar with 4 cups water; drop the discs into the boiling syrup and cook covered for 15 minutes.

5. 5

   In a separate pan, reduce 500ml milk by half on low heat, adding 0.25 cup sugar, saffron, and cardamom.

6. 6

   Gently squeeze the sugar syrup out of the cooked discs and drop them into the warm thickened milk (Rabri).

7. 7

   Simmer for 2 minutes, then remove from heat and garnish with pistachios and almonds.

8. 8

   Chill in the refrigerator for at least 4 hours before serving to allow the discs to absorb the flavored milk.