Ingredients

• 4 cups - milk for chenna
• 3 cups - milk for ras
• 4.5 tbsp - sugar for ras
• 1 cup - sugar
• 3 cups - water
• A pinch of saffron
• 1 - cardamom
• 1 tbsp - chopped pista
• 1 tbsp - chopped almonds
• Lemon juice

How to Make Delicious Rasmalai

• Boil 3 cups of milk for ras on a low flame and reduce until 1.75 cups of milk remains.
• Bring 4 cups of milk to boil.
• Now to curdle the milk add lemon juice while stirring continuously.
• Then drain it in a thin muslin cloth.
• Hold it covered with cloth in running water.
• Drain the excess water by pressing the cloth.
• In a pressure cooker take 3 cups of water and 1 cup of sugar.
• Take the chenna out of the cloth and mash it.
• Shape chenna into 15 small sized balls.
• Add chenna balls to pressure cooker and cook up to 2 whistles.
• In the mean time check if the milk for ras is ready.
• Once milk for ras has reduced, add sugar, cardamom, pista, almond and saffron. Take off heat and cool.
• Take the cooked chenna balls from pressure cooker and press gently to drain water. Set aside.
• When the milk is cool, add chenna balls to it and refrigerate.
• Serve chilled.