Rasmalai consists of flattened chenna balls soaked in rabri flavored with cardamom. It is a very rich dessert that combines two sweets, rasgulla, and rabri although in a different look. It can be further enhanced by adding a number of dry fruits like pistas, almonds and even cashew nuts. The Kesari version is super eye pleasing due to its saffron-induced color and subtle flavor.
Place it on low heat.
Let it come to a boil and shut off the flame.
Let it cool for 3 minutes.
Add 1 glass of water to help cool quickly.
Squeeze 2 lemons juice in a bowl.
Add 2 tablespoons water and mix well.
Add this lemon juice, 1 tablespoon at a time to the milk.
Mix and wait for a seconds before adding another tablespoon.
Continue till the milk splits.
Stop adding any more lemon juice.
Drain the chenna mixture by pouring through a thin cotton/muslin cloth.
Squeeze out the water very well.
Let cool a bit and then wash with a glassful of water to remove the bitter taste of lemon and squeeze it completely.
Let it become dry, yet little bit soft.
Then start kneading for 5 minutes.
Use the palms more than the fingers for kneading.
After 5 minutes, add ½ teaspoon cornflour and continue kneading for 5 to 8 minutes more.
Divide the chenna into equal size balls, depending on the size desired and flatten them by pressing gently between the palms.
They should be smooth, without any cracks.Keep aside until the sugar syrup is prepared.
To make the sugar syrup, take 2 cups of sugar along with 6 cups of water in a wide-mouthed pan
Keeping the heat full, bring it to a roaring boil.
Now, gently add the flattened balls one by one in the boiling syrup.
Put a lid on.
Let it cook on high flame for about 18 to 20 minutes.
Open the lid once in a while and gently flip the balls to cook on both the sides.
The balls will swell and puff up.
Shut off the flame when the time is up and let them cool completely.
Meanwhile to make the rabri syrup, take the remaining 1 liter of milk in a thick bottom pan.
Keep for simmering on low flame.
Remove a few tablespoons of the warm milk and soak the saffron strands in it. Keep aside.
Let the rest of the milk reduce to half quantity.
Stir every once in a while so that it does not stick to the base and sides.
Add the elaichi powder and 100 grams of sugar and let cook for a couple of minutes so that the sugar dissolves.
Add the saffron soaked milk as well.
Let this rabri cool down to warm stage.
To assemble the rasmalai, gently remove each of the rasmalai balls from the sugar syrup and squeeze gently between the palms.
This helps to remove some amount of the absorbed sugar syrup so that it can soak in the rabri flavor.
Add all the balls to the warm rabri.
Let stand for a minimum of 7 hours or even overnight in the fridge.
To serve, garnish with slivered pistas, almonds etc.
Serve chilled for best taste.