Rasmalai

Ingredient.....

For making chenna

1. Milk - 1/2 litre
2. Lemon juice or vinegar - 2tbsp 
3. Water - 1/4 cup

For  making flavoured milk (बासुंदी)

1. Milk- 1/2 litre
2. Sugar or milkmaid - 1/2 tin or cup
3. Cardamon powder - 1/2 tsp
4. Kesar - 4-5 strands
5. Dry fruits for garnishing.

Pictorial recipe....

Step 1   Making chenna

Add 2tbsp of lemon juice to 1/4 cup of water and  gradually add this mixture to boiled milk.

Stir slowly to separate chenna  and water.

Keep strainer on abowl.

Keep cloth in the strainer and strain all the water off.

Wash the chenna with water to remove the lemon smell.

Hold the cloth to squeeze little to remove excess water.

Hang the cloth for about 2-3 hrs, so that all the water drains away.( I have kept it whole night)

Our chenna is ready.

Grate this chenna for 2-3 times.

Add in 1 tbsp of maida / all purpose flour (optional)

Knead well to get a crack proof dough.

Make equal size small balls.

Step 2 Making syrup....(optional)

Can avoid step 2 and directly add these balls in boiling flavoured milk  and cook till the balls floats and doubles in size.

Add 1 cup of sugar to three cups of water.

When water starts boiling and sugar is completely dissolved , add chenna balls in it.

Close the lid .

Cook for 15 minutes under high flame.

After 15 min remove the lid 

(see the balls floating on water and have doubled in size) 

further cook uncovered for 10 minutes under medium flame.

Squeeze all the balls after cooling and take it down in separate plate.

Step 3 Making of flavoured milk or बासुंदी...

Boil half litre of milk.

When the milk comes up add half tin of condensed milk.

Add few strands of saffron/kesar.

This is one I bought from Baku.

Add in 1-2 drops of yellow food colour.(optional)

Add in all the chenna balls to boiling flavoured milk.

Let the balls absorbs the milk.

Garnish with chopped dry fruits.

Slowly colour changes to darker due to saffron.

Soft yummy Ras malai is ready to go in fridge.

Serve chilled.....

Yummy.....Enjoy.....!!!