Preperation Time: 20 mins
Ingredients:
7Cups of milk (4 cups to prepare the chenna and 3 cups for the ras)
1 1/2 cups of sugar
2 tablespoons lime juice diluted with 1 spoon water
cardamom , pista, almonds
Method of preperation:
1. For the liquid base(ras):
a) Boil 3 cups of milk
b) Add sugar according to the sweetness required , sprinkle cardamom powder, chopped
pistas and almonds. Allow it to cool
2. For the rasmalai balls :
a) Boil 4 cups of milk for abt 3-4 mins, keep stirring
b) Add the lemon juice to the boiling milk to curdle the milk, continue stirring ( you will see
the water getting seperated from the chenna).
c) Drain it in a thin muslin cloth or handkerchief .Hold it covered with the cloth in the running
water below the tap.Press the cloth tightly and drain the excess water.
d) Remove the chenna out of the cloth in a plate and mash it nicely and make small balls.
3. For the rasmalai balls to cook in the sugar syrup :
a) In a pressure cooker add 3 cups of water and 1 cup of sugar.
b) Add the above said rasmalai balls to this syrup and bring to 2 whistles.
c) After the pressure cooker is ready to open, remove the rasmalai balls and slightly press
it to remove the excess water.
d) Now add the rasmalai balls to the ras(above said liquid base which is cooled )
e) Refrigerate it and serve it cool.
