Whole Milk - 4 cups + 3 cups
Condensed Milk - 1/4 cup
Sugar - 1 cup + 3 tbsp.
Corn Starch - 1/2 tsp
Lemon Juice/Vinegar - 3 tbsp.
Saffron strands
Cardamom Powder - 1/2 tsp
Chopped Nuts - to garnish
Add 3 cups Milk and Condensed Milk on a heavy bottom pan and bring to boil. Once the Milk thickens add chopped Nuts, Saffron strands and Cardamom powder. Keep on stirring and cooking till it is reduced to half its original quantity.
Heat Milk in a heavy bottom pan and bring to a boil. Once it starts boiling, slowly add Vinegar till the Milk curdles. Strain the curdled Milk using a cheese cloth. Squeeze out all water from the Chena. Add Corn Starch to the Chena and mash with your hands for 10 minutes until soft and smooth. Make small balls from the Chena and press them into small discs.
In another pot mix 1 cup Sugar and 4 cups Water; let it boil at high temperature. Put the prepared discs in the Sugar syrup. Let the Rasmalai's cook in the Sugar syrup for 15-20 minutes on high flame.
Let the Rasmalai discs cool down and squeeze out excess moisture before you put them in the Rabri. Garnish with more Nuts and serve chilled.
Keep an eye on the Rasmalai's when they are cooking in the Sugar syrup, if the syrup is thickening up, add Water at regular intervals.
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