Learn how to make Rasmalai that not only tastes delicious but also melts in the mouth.

Method

• Boil 1 litre of cow’s milk.
• Add 2 tbsp lemon juice and stir until the milk curdles.
• Drain the curdled milk using a cloth.
• Pour cold water over the curdled milk and squeeze out the excess water from it. Set this aside.
• Boil water in a pot and add Madhur Sugar to it. Stir the mixture well.
• Add 3 whole cardamom and let the water boil.
• Mash the prepared chenna/paneer with your hands.
• Prepare small ball sized rolls of the chennna and flatten it.
• Heat the full fat milk in a pot. Add Madhur Sugar to it and stir continuously.
• Sprinkle a few kesar/saffron strands and mix well.
• Now drop the flatten chenna balls into the boiling sugar water.
• Cover the lid and let it boil for 15 minutes.
• Remove the cooked chenna balls from the sugar water and set aside.
• Immerse them into the thickened milk. Cool and refrigerate for 2-3 hours.
• Now garnish it with some pistachio slivers and serve the mouthwatering Rasmalai!