Name: Rasmalai recipe by Shyama Amit at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: For Chenna:; Milk 1 litre; Sugar 1 cup; Water 3 cup; Vinegar 1/2 cup; For Rabdi:-; Milk 1 litre; Sugar 1/2 cup or as per your taste; Handful of Pistachios finely chopped; Handful of Almonds finely chopped; Saffron strands 10-12

Ingredients Serving: 4

For Chenna:
Milk 1 litre
Sugar 1 cup
Water 3 cup
Vinegar 1/2 cup
For Rabdi:-
Milk 1 litre
Sugar 1/2 cup or as per your taste
Handful of Pistachios finely chopped
Handful of Almonds finely chopped
Saffron strands 10-12

Instructions

Heat the milk, then add in the vinegar. When it comes to a boil, it will start curdling, then boil for another 2 mins and sieve it with a muslin cloth. Press it tightly and separate the water and paneer.
Now wash it with water, next rub it with your hands properly and make it like a dough. Now make small size balls, flatten it and keep aside.
Heat a pan, add in 3 cups of water and 1 cup sugar, then add all the rasmalais into it. Let it boil for 7-8 mins, it will double in size.
Now make the rabdi by boiling the milk till it becomes half in quantity, now add the sugar and prepared rasmalais in it.
Then add in all the nuts, saffron and boil it for 5 minutes till the rasmalai is ready.

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