Rasmalai indicates celebration, rasmalai suggests happiness, rasmalai indicates happiness. Who wants an event to celebrate?! Any day this is soft, flattened chenna discs soaked in flavoured milk.

RASMALAI

Components

250 grams chenna
4 tablespoons fine-tuned flour (maida).
A large pinch of saffron + for garnish.
4 cups sugar.
2 litres milk.
10-12 pistachios, blanched, peeled and sliced.

Technique.

1. Take chenna in a parat and mash it. Add 2 tablespoons of refined flour and knead with the palm of your hand to make a smooth dough.
2. Divide into 16 equivalent portions. Roll into balls and press slightly to flatten them.
3. Integrate staying refined flour with 1/4 cup water in a small bowl.
4. Melt 2 cups sugar in 2 cups of water in a deep non-stick pan, location it on heat and bring to a boil. Include the refined flour-water mix and mix well.
5. Slowly slide in the chenna balls in the boiling syrup and cook on high heat for 15 minutes. Add 1 cup of water and bring to a boil once again. Cook for 5 minutes.
6. Meanwhile, blend together 1 cup sugar with 2 cups water in another pan. Prepare till the mixture concerns a boil. Change the heat off. Drain pipes the prepared chenna balls and include into this syrup. Soak for 2 hours.
7. On the other hand, boil milk in a deep non-stick pan. Lower heat and continue to boil, stirring continuously, till it is reduced to a thick consistency.
8. Add saffron and mix well. Prepare for 1-2 minutes.
9. Add remaining sugar, mix and keep stirring till the sugar is melted. Remove from heat, cool and cool for 1 hour.
10. Squeeze the chenna balls and put them into the cooled milk. Cool it for another 1/2 hour.
11. Serve chilled garnished with saffron and sliced pistachios.

Chef's tip: Use chenna made from cow's milk. Best chenna is made by curdling cow's milk with leftover whey of chenna made earlier. The technique depends on curdling and the acid content need to be just right, if it is too much, the chenna would end up being hard.

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