Rasmalai – a treat for every sweet tooth

Ingredients:

Milk- 2ltr

Calcium lactate

Cardamom (Elachi)

Sugar- 2 cups

Water- 2 cups

Cherry

Rose- for decoration

Process:

  • Boil 1 ltr milk in a pan and add the calcium lactate into it to form the chhena (cheese curd).
  • After the formation of chhena, put the chhena in a cloth until all the water strains.
  • Mould the chhena with hands and make small balls out of it.
  • Add 2 cups of sugar and 2 cups of water in a pan and make a sugar syrup.
  • Add the chenna balls into the sugar syrup and cook it for sometimes. After this, switch the flame off. The size of the chhena balls will increase eventually.
  • Take another pan and add 1 ltr of milk into it. When the milk thickens, add the balls into it and stir for 2-3 mins.
  • Pour it in a bowl. Sprinkle the cardamom powder over it. Add a cherry on the top and keep it in the fridge for a few minutes.
  • Serve the Rasmalai cold and sweet.

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