Ingredients
1 liter whole milk (for chenna)
1 cup heavy whipping cream
2 cups whole milk
1 cup sugar
5 tablespoons sugar
3 cups drinking water
1 tablespoon cardamom powder
5-6 almonds, diced very thinly
6-7 saffron strands
1-Sour the whole milk with lemon juice.
2-Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
3-After 1/2 hour take out the weight and knead the chenna very properly.
4-Make small balls of the size of dime.
5-TO MAKE SUGAR SYRUP.
6-In a sauce pan boil 3 cups of water and sugar together.
7-when it starts to boil, drop in the chenna balls.
8-On medium heat cover the pan and let it simmer for 1/2 an hour. If youhave Indian style pressure cooker keep the lid closed with whistle onfor 15 minutes on a VERY LOW HEAT(extremely important). switch off theheat.Frequently stir it so that the chenna balls don't stick to eachother.
9-In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
10-Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
11-Now take out the chenna balls from the sugar syrup.
12-While the whipping cream and whole milk is still simmering, drop in thechenna balls in it and simmer for another 15 minutes on low heat.
13-switch off the heat.
14-place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
15-Serve cold.
1 liter whole milk (for chenna)
1 cup heavy whipping cream
2 cups whole milk
1 cup sugar
5 tablespoons sugar
3 cups drinking water
1 tablespoon cardamom powder
5-6 almonds, diced very thinly
6-7 saffron strands
1-Sour the whole milk with lemon juice.
2-Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
3-After 1/2 hour take out the weight and knead the chenna very properly.
4-Make small balls of the size of dime.
5-TO MAKE SUGAR SYRUP.
6-In a sauce pan boil 3 cups of water and sugar together.
7-when it starts to boil, drop in the chenna balls.
8-On medium heat cover the pan and let it simmer for 1/2 an hour. If youhave Indian style pressure cooker keep the lid closed with whistle onfor 15 minutes on a VERY LOW HEAT(extremely important). switch off theheat.Frequently stir it so that the chenna balls don't stick to eachother.
9-In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
10-Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
11-Now take out the chenna balls from the sugar syrup.
12-While the whipping cream and whole milk is still simmering, drop in thechenna balls in it and simmer for another 15 minutes on low heat.
13-switch off the heat.
14-place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
15-Serve cold.
