All you need is
Full cream milk – 3 lt ( preferably cow’s milk )
Lemon juice – 3 tsp
Arrowroot powder – 4 tsp
Baking soda – a pinch
Sugar – 1 and 12 cups and 14 cup
Water – 4 cups
Cardamom – 2-3 ( crushed )
Cashew nut – 2 tbsp
Cardamom powder – 1 tsp
Saffron – a good pinch
Rose water – 12 tsp
Yellow food color – a small pinch
Dry fruits slivers for garnishing
Method of preparation
Heat 2 lt milk in a pan.
Switch off the heat when it comes to a boil.
Add lemon juice.
The milk will curdle immediately.
Let it rest for 5 minutes.
Drain the curdled milk in a cheese cloth.
Wash the cheese under running water to remove the traces of lemon juice.
Hang the cheese cloth for an hour to drain all the whey from the cheese.
Mean while, heat the remaining 1 lt milk in a heavy bottom pan.
Add saffron and yellow food coloring.
Cook on low heat, till milk is reduced to half.
Blend sugar and cashew nuts in a blender.
Add in the reduced milk.
Add rose water and cardamom powder.
Keep the milk aside.
Remove the chenna from the cheese cloth.
Add arrowroot powder and baking soda.
Knead the chenna with your palms for 6-8 minutes.
Make 12-14 equal size balls from the chenna.
Flatten the balls a little bit.
Heat 1 and 12 cup sugar and water in a pressure cooker.
When the water comes to a rolling boil, add the chenna balls.
Do not over crowd the cooker.
The balls should not touch each other.
Put the lid with the whistle and cook on high heat till 2 whistles.
let the cooker cool on it’s own.
Open the cooker and take out the rasmalai gently and add in the reduced milk.
Make all the rasmalai in the same fashion.
Add 2-3 tbsp water every time before adding the balls in the cooker.
Refrigerate the rasmalai for at least 5-6 hours before serving.
Garnish with dry fruits slivers before serving.