Angoori Rasmalai
by Hetal Kamdar
Ingredients
- 2 lt Full cream milk
- 3 tbsp Lemon juice
- 4 tsp Cornflour
- 1.4 tsp Baking soda
- 1 3/4 cup Sugar
- 5 cups Water
- 2-3 pieces Cardamom
- 2 tbsp Chopped Almonds
- 1 tsp Cardamom powder
- Saffron – a good pinch
- 1/2 tsp Rosewater
- Roasted chopped almonds-for garnishing
Step 1 of 8
Heat 2 lt milk in a pan.
Step 2 of 8
Switch off the heat when it comes to a boil.
Step 3 of 8
Add lemon juice in the milk and it will curdle immediately.
Step 4 of 8
Let it rest for 5 minutes.
Step 5 of 8
Drain the curdled milk in a cheesecloth.
Step 6 of 8
Wash the chenna under running water to remove the traces of lemon juice.
Step 7 of 8
Hang the chenna in the cheesecloth for an hour to drain all the whey from the chenna
Step 8 of 8
Meanwhile, heat the remaining 1 lt milk in a heavy bottom pan.
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