Name: Rasmalai recipe by Riya Dhiman at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 3
Ingredients: Milk 1 litre ( chenna ); Lemon 1 tablespoon; Water 4 cups ( chenna ); Milk 1 litre ( rabdi ); Sugar 1/2 cups ( rabdi ); Cardamom powder 1 tablespoon; Cashew 5 tablespoon chopped; Water 8 cups ( sugar syrup ); Sugar 1 1/2 cup ( sugar syrup )

Ingredients Serving: 3

Milk 1 litre ( chenna )
Lemon 1 tablespoon
Water 4 cups ( chenna )
Milk 1 litre ( rabdi )
Sugar 1/2 cups ( rabdi )
Cardamom powder 1 tablespoon
Cashew 5 tablespoon chopped
Water 8 cups ( sugar syrup )
Sugar 1 1/2 cup ( sugar syrup )

Instructions

Take a pan and add milk into it and when a boil comes, turn off the gas and let it rest for 2 minutes
Now add lemon and stirr it and then the milk curdles. Now put it into the muslin cloth and put cold water and squeeze all the water and hang it for 30 minutes
Now take a pan and add milk and stirr it well and when it gets thickened add sugar into it and stir it.
Now add cardamom and cashew and stir it till you get a thick rabdi
Now take thar chenna and kneed it and make soft bolls and gently press them with your palms
Now take a pressure cooker and add water and sugar and add balls and wait for 1 whistle to come
Now take the balls and gently squeeze out the water.
Now add it into the rabdi and serve it.

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