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INGREDIENTS:
For Chenna:
500 ml Cow's Milk
1 Tbsp Vinegar or Lemon Juice
2-3 drops Lemon Yellow Food Colour (or Saffron)
2 Tbsp Sugar
1 Whole Cardamom
2 1/2 Cup Water
Cold water as required
For Rabdi (Sweet Milk):
500 ml Full Fat Milk
1 Tsp Almond Clippings
3 Tbsp Sugar
1-2 Pinch Cardamom Powder
2-3 drops Lemon Yellow Food Colour
Serves: Makes 6 Rasmalai
Preparation time: 25 min
Cooking time: 40 min
* 1 Cup = 237 ml
METHOD:
Making Chenna Balls:
1. Bring milk to boil a large Pan. Switch off flame.
2. Add Vinegar or Lemon Juice and stir till milk curdles.
3. Immediately add cold water to stop cooking process once milk curdles.
4. In a separate Pan put a strainer and cloth and strain the Chenna.
5. Wrap the Chenna in cloth and squeeze out whey completely.
6. Open the cloth and put more cold water to wash and cool the Chenna.
7. Again squeeze out the water completely.
8. Hang Chenna for 30 min to completely drip any left water.
9. Take out Chenna in plate. Either churn Chenna in mixer for 30-40 sec (pulsing on lowest speed for 5 sec each time and giving a pause) or knead for 15-20 min by hand.
10. Take out Chenna in plate, add Lemon Yellow Food Colour and knead for 2-3 min to completely cover white.
11. Divide Chenna in 6 equal portions.
12. Lightly press one portion and give it a shape of ball and then lightly flatten it. Roll the edges of ball around a plate to smoothen the edges.
13. Make remaining Chenna balls in same way.
14. In a cooker add 2 1/2 Cup Water, Sugar and Cardamom (lightly press with hand before adding) and bring it boil.
15. Once water boils add Chenna balls one by one keeping flame on high.
16. Close the lid and cook on high flame for one whistle and then lower the flame and cook for 5 min.
17. Once cooked switch off flame and allow cooker to cool down till pressure is released.
18. Once pressure is released open lid and let the Chenna Balls cool down completely.
Making Rabdi (Sweet Milk):
1. Boil Full Fat Milk in a Pan.
2. Once Milk boils lower flame to medium and cook for 15 min till Milk quantity becomes 3/4 of original and it thickens a little.
3. Add Almond Clippings, Sugar, Cardamom Powder, Lemon Yellow and cook for 4 min and then switch off flame.
4. Let the Rabdi milk cool down completely.
5. One cooled down transfer it to a big bowl and whisk with a hand whisker or hand blender till smooth.
6. Add Chenna Balls one by one lightly pressing it to remove excess water.
7. Using a spoon lightly press Chenna Balls in Rabdi to soak it completely.
8. Refrigerate for at least 6-7 hours before serving.
9. Delicious Rasmalai is ready to enjoy!
TIPS:
1. For giving colour to Chenna balls you can also use Saffron. Add 12-15 strands of Saffron soaked in warm water for 15 min to Chenna before kneading it. Don't add Saffron water. Saffron water can be added to pressure cooker while cooking.
2. Ensure to take cooker big enough for Chenna Balls to expand. For this recipe it is recommeded to take 3 ltr cooker. If you double the quantity, ensure to take 5 ltr cooker.
3. Ensure to squeeze out water completely from Chenna or else it will burst while cooking.
4. While cooking Chenna balls in pressure cooker, after one whistle it is important to lower flame and cook only for 5 min or else Chenna Balls may burst or turn hard.
5. This recipe makes normal sweet Rabdi for Rasmalai. If you prefer more sweet you can add 1 or 2 Tbsp Sugar more in Rabdi.
6. You can also add Saffron to Rabdi to give it colour and taste. For that soak 12-15 strands of Saffron in little Warm Milk and then rub it gently before adding it Rabdi (add the milk as well).
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