• Milk - one jug
  • Tartaric - 3,4
  • Cornflour - 1/2 tbs
  • Maida - 1/2 tbs
  • Reetha water - 2 tbs
  • Sugar - 2 cups
  • Few strands of Saffron
  • Pistachios and Almonds


For the Chenna:

  • Boil milk in kadai and then cool it.
  • Dissolve tartaric in a cup of water.Add it to the milk.
  • Keep stirring to curdle it to make the chenna.
  • Add cold water and strain it in amuslin cloth.set it aside.
  • Make a dough with chenna , cornflour and maida.
  • Shape into small balls and flatten them.
  • Mix sugar with a little water and make a syrup.Boil it with reetha water.
  • Put rasmalai pieces into the syrup.
  • In another pan, add some water to acup of sugar and make another syrup.
  • Take the rasmalai pieces out and soak them in the sugar syrup just made.
  • Warm milk in a pan with saffron strands.
  • Squeeze out the excess syrup from the rasmalai pieces.
  • Lower them gently into the milk.Put them on a plate and top up with pistachios,Almonds and Saffron.
  • Refrigerate and Serve cold.

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