1)For chenna
Milk 4 ltr
Vinegar 400 ml
Water 1.5 ltr
Cardamom powder 5 g
2)For sugar syrup
Sugar 1.2 kg
Water 650 ml
3)For the saffron flavoured milk
Milk 1.5 ltr
Sugar 130 g
Saffron a pinch
Rose water 15 ml
Method:
Start by boiling the milk.
Also bring the water to a boil separately and add the vinegar to it at this stage.
Once the milk is boiled take it off the flame and let it cool, by stirring it for 1 minute continuously.
Add the vinegar and hot water mixture to the milk gradually, which curdles the milk and forms the chenna.
Add cold water to this, which helps in retaining the softness of the chenna.
Strain using a damp muslin cloth and put it under running water which helps it in cooling down.
Squeeze out all the excess water by kneading it gently through the muslin cloth till it is soft and free of moisture.
Remove from muslin cloth and knead till smooth and free of lumps.
Add cardamom powder and mix well.
Cover with muslin cloth and keep aside.
To make the chasni(sugar syrup), bring sugar and water to a boil. Remove the scum from the top. Make sure the consistency of the syrup is neither too thick nor too thin.
Maintain this consistency by adding a ladle of water to it every 5 minutes.
Keep some sugar syrup aside to soak the cooked rasmalais.
Shape the freshly made chenna into flat discs each weighing about 12 g.
Cook it in the sugar syrup, on a high flame for 15 to 20 minutes. Flour or milk is added to syrup while cooking the rasmalais, to help it froth up as it helps in cooking it properly.
Once cooked it is soaked in the sugar syrup, which is diluted with hot water to retain the sponginess of the rasmalais, for at least 1 hour.
To make the saffron flavoured milk, bring the milk to a boil and then add sugar, while continuously stirring. Add little bit of yellow food colour.
Mix saffron strands along with rose water and add it to the milk.
Reduce the milk to two-thirds of the original quantity. Cook it for a minimum of 10-15 minutes after it comes to a boil.
Take the cooled rasmalais and squeeze all the syrup out of it, and soak it in the saffron milk. Let it cool.
Serve cold, garnished with chopped pistachios and almonds.
Milk 4 ltr
Vinegar 400 ml
Water 1.5 ltr
Cardamom powder 5 g
2)For sugar syrup
Sugar 1.2 kg
Water 650 ml
3)For the saffron flavoured milk
Milk 1.5 ltr
Sugar 130 g
Saffron a pinch
Rose water 15 ml
Method:
Start by boiling the milk.
Also bring the water to a boil separately and add the vinegar to it at this stage.
Once the milk is boiled take it off the flame and let it cool, by stirring it for 1 minute continuously.
Add the vinegar and hot water mixture to the milk gradually, which curdles the milk and forms the chenna.
Add cold water to this, which helps in retaining the softness of the chenna.
Strain using a damp muslin cloth and put it under running water which helps it in cooling down.
Squeeze out all the excess water by kneading it gently through the muslin cloth till it is soft and free of moisture.
Remove from muslin cloth and knead till smooth and free of lumps.
Add cardamom powder and mix well.
Cover with muslin cloth and keep aside.
To make the chasni(sugar syrup), bring sugar and water to a boil. Remove the scum from the top. Make sure the consistency of the syrup is neither too thick nor too thin.
Maintain this consistency by adding a ladle of water to it every 5 minutes.
Keep some sugar syrup aside to soak the cooked rasmalais.
Shape the freshly made chenna into flat discs each weighing about 12 g.
Cook it in the sugar syrup, on a high flame for 15 to 20 minutes. Flour or milk is added to syrup while cooking the rasmalais, to help it froth up as it helps in cooking it properly.
Once cooked it is soaked in the sugar syrup, which is diluted with hot water to retain the sponginess of the rasmalais, for at least 1 hour.
To make the saffron flavoured milk, bring the milk to a boil and then add sugar, while continuously stirring. Add little bit of yellow food colour.
Mix saffron strands along with rose water and add it to the milk.
Reduce the milk to two-thirds of the original quantity. Cook it for a minimum of 10-15 minutes after it comes to a boil.
Take the cooled rasmalais and squeeze all the syrup out of it, and soak it in the saffron milk. Let it cool.
Serve cold, garnished with chopped pistachios and almonds.
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