Directions
Cow milk is used in this recipe as it has less fat (approx 3%) so it makes the rasmalai less chikna, making it lighter. When you make gulab jamun then you would need buffalo milk or full fat milk.
For using reetha crack open the reetha fruit and use only the skin. Add reetha skin in 100 ml of water and give it a boil and keep aside.
Ingredients
For Chenna
- Cow milk – 1lt
- Vinegar – 2-3 tbsp
- Water – a dash
For Syrup
- Sugar – ½ kg
- Water – 250ml
- Reetha – 2no
For Flavoured milk
- Milk (full fat) – 500ml
- Cardamom powder – ½ tsp
- Rose water – 1tbsp
- Saffron (dissolved) – 4tbsp
- Sugar – 75gms
- Pista Chopped – handful
- Almonds chopped – handful
- Cheese cloth or muslin cloth – a large piece
Steps
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1
Done
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In a pan bring milk to a boil. Dilute vinegar with a dash of water and add it to the boiling milk. Once the milk splits, turn off heat and add chilled water to it. Stain through a muslin cloth. Squeeze out water and while the cheese is still Luke warm spread it on to the kitchen counter and start rubbing it with your palm till it all its grains become creamy. |
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2
Done
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Divide into equal portions and roll them round (like a ping pong size) & then flatten them. |
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3
Done
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Mix together sugar and water and bring to a boil. Once the sugar dissolves, add in the rasmalai. Do not stir, just let it come back to a boil. Add a dash of reetha water. Cook for 15-20mins. |
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4
Done
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Turn off the heat and remove some of the sugar syrup into a new bowl. Place this bowl over ice cubes to take the temp of the this syrup to Luke warm. Now carefully add the rasmalai to it. Let it cool down completely. |
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5
Done
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For flavoured milk mix all the ingredients and bring to a boil. Cook for 5-8mins more. Cool it completely. |
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6
Done
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Take the rasmalai and squeeze it gently to remove excess sugar syrup and dip them in the flavoured milk. Repeat for all. Keep them that way for 2-3hours. Serve chilled. |
