Rasmalai

Chhena discs

• whole milk1 l
• lemons1
• cornflour1 tsp
• caster sugar250 g
• water1 l
• water3 tbsp

Rabri milk

• whole milk1 l
• caster sugar80 g
• saffron threads1 pinch
• cardamom pods5
• pistachios30 g
• almonds20 g

Rabri milk

1. 01

   Simmer the milk for the rabri in a wide pan, stirring often, until reduced by half, about 40 minutes. Meanwhile split the cardamom pods and crush the seeds finely, and thinly slice the pistachios and almonds. Stir the sugar, saffron, cardamom, pistachios and almonds into the reduced milk, cool and chill.

Chhena discs

2. 02

   Squeeze the lemon and mix the juice with the 3 tbsp of water. Bring the other litre of milk to the boil, then add the lemon water gradually until it splits into curds and clear whey.

3. 03

   Strain through muslin, rinse the curds under the cold tap to wash off the lemon, and hang for 30 minutes to drain.

4. 04

   Knead the chhena with the cornflour for 8 to 10 minutes until completely smooth and slightly greasy.

5. 05

   Divide into 12 balls and flatten gently into smooth discs with no cracks.

6. 06

   Boil the 250 g of caster sugar with the 1 l of water in a wide pan, slide in the discs, cover, and boil for 12 to 15 minutes until they double in size.

7. 07

   Lift out, cool slightly, squeeze gently to remove syrup, and add them to the chilled rabri. Soak for at least 4 hours before serving cold.