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1
Sour the whole milk with lemon juice.
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2
Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
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3
After 1/2 hour take out the weight and knead the chenna very properly.
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4
Make small balls of the size of dime.
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5
TO MAKE SUGAR SYRUP.
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6
In a sauce pan boil 3 cups of water and sugar together.
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7
when it starts to boil, drop in the chenna balls.
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8
On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
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9
In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
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10
Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
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11
Now take out the chenna balls from the sugar syrup.
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12
While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
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13
switch off the heat.
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14
place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
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15
Serve cold.
