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Rasmalai/Chenna Kheer

Rasmalai/Chenna Kheer

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 10

  • Nova full cream milk 2 litre

  • Curd 1/2 cups

  • Glass Water 1 1/2 cups

  • Sugar 1/2 cups

  • Fennel powder 1 tsp

  • Saffron 1 pinch

  • Cardamom Powder 1 pinch

  • Chopped Pistachios 1 tbsp

  • Melon Seeds 1 tbsp

  • Chopped Almonds 1 tbsp

  • White Pepper Powder 1 pinch

Directions

  • 01

    Boil 1.5 litre milk and switch off the gas.

  • 02

    Let it cool for 10 mins and then add half cup curd to make paneer.

  • 03

    Remove the paneer in a colander lined with muslin cloth and drain the excess water.

  • 04

    Let it cool for some time and then knead it till releases fat and your hands are greast.

  • 05

    Add little cardamom powder and fennel powder and knead again.

  • 06

    Form equal size balls and keep ready.

  • 07

    Now boil water in a heavy bottom vessel with little sugar and let the water come to rapid boil.

  • 08

    Once the water reaches rapid boil add the prepared paneer balls and let it cook for 10 mins.

  • 09

    After 10 mins close it with lid and simmer the gas and cook again for 5 mins and switch off the gas.

  • 10

    Let it cool completly.

  • 11

    Now for making ras boil rest of the milk.

  • 12

    Add saffron and sugar and boil it till sugar melts.

  • 13

    Next add in cardamom powder, fennel powder and white pepper powder and stir well.

  • 14

    Strain excess water from prepared rasgullas and immerse them in the milk.

  • 15

    Add chopped nuts and switch of the gas.

  • 16

    Let it cool completly.

  • 17

    Served chilled or at room temperature.

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