Rasmalai

Ingredients:

• 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

Method:

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.