Homemade Rasomalai

INGREDIENTS

FOR CHENNA / PANEER:

• 1 litre milk, full cream cows milk
  
• 2 tbsp lemon juice
  
• 1 cup water
  

FOR SUGAR SYRUP:

• 1½ cup sugar
  
• 8 cups water
  

FOR RABRI / RABDI:

• 1 litre milk, full cream cows / buffalo milk
  
• ¼ cup sugar
  
• ½ tsp cardamom powder
• 2 tbsp saffron milk
• Yellow food colour

INSTRUCTIONS

CHENNA / PANEER RECIPE:

• firstly, boil milk.
• additionally, add lemon juice and stir till milk curdles completely.
• drain the curdled milk and squeeze off excess water.
• after 30 minutes, start to knead the paneer for 10 minutes.
• furthermore, make small balls and flatten. keep aside.

SUGAR SYRUP RECIPE:

• firstly, take sugar and water.
• boil the syrup for 10 minutes.
• after that, drop the prepared paneer balls.
• cover and boil for 15 minutes.
• furthermore, squeeze of sugar syrup.

RABRI / RABDI RECIPE:

• firstly, heat milk and get to a boil.
• once a layer of cream is formed over the milk, stick it to sides of vessel.
• repeat the process for atleast 5 times or till milk reduces to one-third.
• further, add sugar, cardamom powder and saffron milk.and yellow food colour
• give a good mix and get to boil.
• also scrape off the collected cream from sides. and give a good stir.
• further, refrigerate for 2-3 hours.

RASMALAI RECIPE:

• firstly, pour the chilled rabri / rabdi over the squeezed paneer balls.
• finally garnish with few chopped nuts and allow to absorb for 2 hours.