Ingredients

• Chenna / Cheese – 260grams
• Water – 150ml
• Sugar – 200grams or to taste
• For Milk base:
• Organic Milk – 750ml
• Sugar – 50grams
• Cardamom – ½tsp powdered
• Almonds – 25grams

How to Make Royal Rasmalai

• Rasmalai:
• Divide the dough into 10 equal portions.
• Instead of making balls of the Chenna (like Rasgulla); make a circular flattened shape like a mini burger.
• Bring water and sugar to boil in a 24cm diameter, deep non-stick stock pot.
• Add the raw rasmalai, boil for 20-25 minutes on high flame, and you will see them increasing up to at least three times its original size.
• Remove from flame. Allow to cool.
• For the Milk base:
• While the Rasmalai is getting cooked; in a separate non-stick pan, boil milk.
• Lower flame and allow to reduce and thicken to one-third the original volume. Stir frequently to prevent from sticking to the bottom. This process will take about 30 minutes.
• Add sugar to the milk. Add cardamom powder. Stir on for 2 minutes.
• Lightly squeeze the water out of the cooled rasmalai.
• Add this to the lustrous, smooth and creamy milk. Allow to remain on low flame for 5 minutes.
• Serve your warm, intensely aromatic-cardamom scented Rasmalai, garnished with chopped almonds.