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- From Our Kitchen

Learn how to make Rasmalai that not only tastes delicious but also melts in the mouth.

For Chenna/Paneer

  • 1 litre cow’s milk
  • 2 tbsp lemon juice
  • Cold water

For Sugar Syrup

  • 1 ½ cup Madhur Sugar
  • 8 cups of water

For Rabdi

  • 1 litre full fat milk
  • ¼ Madhur Sugar
  • ½ tsp cardamom powder
  • A pinch of saffron (Kesar)
  • ¼ cup chopped mix nuts

  • Boil 1 litre of cow’s milk.
  • Add 2 tbsp lemon juice and stir until the milk curdles.
  • Drain the curdled milk using a cloth.
  • Pour cold water over the curdled milk and squeeze out the excess water from it. Set this aside.
  • Boil water in a pot and add Madhur Sugar to it. Stir the mixture well.
  • Add 3 whole cardamom and let the water boil.
  • Mash the prepared chenna/paneer with your hands.
  • Prepare small ball sized rolls of the chennna and flatten it.
  • Heat the full fat milk in a pot. Add Madhur Sugar to it and stir continuously.
  • Sprinkle a few kesar/saffron strands and mix well.
  • Now drop the flatten chenna balls into the boiling sugar water.
  • Cover the lid and let it boil for 15 minutes.
  • Remove the cooked chenna balls from the sugar water and set aside.
  • Immerse them into the thickened milk. Cool and refrigerate for 2-3 hours.
  • Now garnish it with some pistachio slivers and serve the mouthwatering Rasmalai!
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