240 ml cup used
1 ¼ liter full fat milk (5 cups) for chenna
¾ liter milk (3 cups) for rabri
2 to 3 tsp lemon juice or vinegar (mix with 5 tsp water)
1 cup sugar for syrup
2 to 3 generous pinches of cardamom/ elaichi
½ cup sugar for rabri
handful of pista almonds
pinch of saffron/kesar
Condense the milk for rabri – Add 3 cups milk to a heavy bottom pot and boil. Add saffron and sugar when the milk comes to a boil. Stir every 2 to 3 minutes to prevent boiling. When a layer of cream forms, just move it aside. Boil until the milk thickens and reduces to half the quantity. Set this aside.
Make chenna – boil 5 cups milk in a pot. Add diluted lemon juice to the milk and stir until the milk curdles completely. Add more lemon or vinegar if needed.
Add ice cubes to the pot and drain in a muslin cloth. Squeeze off excess whey and make a knot. Hang it for about 45 minutes to 1 hour for the excess whey to drain off.
Add the chenna to a plate and knead well for about 3 minutes until smooth.
Make 12 equal balls and flatten them. Set these aside.
Making sugar syrup – Bring 3 cups of water to a boil with 1 cup sugar. Stir and add cardamom powder.
Add the discs to boiling syrup and cook covered for about 7 to 8 minutes on a moderately high flame.
Assembling Rasmalai – Take off the discs to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup.
Add these to the rabri. If you wish you can also simmer for 1 to 2 minutes in the rabri. Garnish with nuts. Chill and serve it