Rasmalai

Serving: 8

Prep time: 1 Hour

 Cook time: 3 Hour
Total Time: 4 Hour

Ingredients:- 

For Chenna:-

1 liter full cream milk

2 tbsp lemon juice

1 cup water

For Sugar Syrup:-

1½  cup sugar

8 cup water

For Rabdi:-

1 liter full cream milk

½ cup sugar or 200 gm condensed milk

½ tsp cardamom powder

2 tbsp saffron milk

10-10 almond, cashews and pista chopped

Instructions:-

For Chenna:-

Step:1  First Boil milk.

Step:2 Now add lemon juice and stir till milk curdles completely.

Step:3 Now drain the curdled milk and squeeze off excess water.

Step:4 After 30 minutes, start to knead the paneer for 10 minutes.

Step:5 Now make small balls and flatten. Keep aside.

For Sugar Syrup:-

Step:1 First take a pan and add sugar and water.

Step:2 Boil the syrup for 10 minutes.

Step:3 Now add all the prepared paneer balls.

Step:4 Cover and boil for 15 minutes.

Step:5 When all balls cool down completely then squeeze of sugar syrup.

For Rabdi:-

Step:1 First take heavy bottom pan , add milk and get to a boil.

Step:2 When a layer of cream is formed over the milk, stick it to sides of pan.

Step:3 Again repeat the process for atleast 5 times or till milk reduce to one third.

Step:4 Now add sugar or condensed milk, cardamom powder and saffron milk.

Step:5 Continue mix and boil.

Step:6 Scrape off the collected cream from sides and give a good stir.

Step:7 If ready then cool it so put it in a refrigerate for 2-3 hours.

For Serving:-

Step:1 First take a big bowl and pour chilled rabdi.

Step:2 Add squeezed paneer balls.

Step:3 Finally garnish with  chopped dry fruits almond, cashews and pista.

Step:4 Now enjoy this yummy chilled rasmalai.