Rasmalai

 

 INGREDIENTS

250 gm chenna
100 gm sugar
1 liter full cream milk
5 gm cardamom powder
25 gm almonds and pista (Shredded)
0.5 gm saffron

For Sugar Syrup
600 ml water
300 ml sugar

METHOD

1. For sugar syrup, heat the sugar and the water.

2. Boil the milk in a heavy bottomed pan and reduce till about half the volume of milk is left.

3. Add cardamom powder, saffron, almonds and pista bring to a boil.

4. Make ping pong balls of the chenna and flatten it with the help of your palms.

5. Now boil the ping pong chenna balls in the sugar syrup for 20 minutes and drain the sugar syrup.

6. Finally put the rasgullas into the milk and again boil for 3 minutes.

7. Switch off the gas and bring it to room temperature, then place it in refrigerator and serve it chilled. 

Thanks and Regards,

Latha

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