Rasmalai

1. 1

   Crumble chenna and knead it.

2. 2

   Add two tablespoons of maida and knead again with the palm to make a smooth dough.

3. 3

   Divide into sixteen equal portions, roll into balls and press slightly to flatten them.

4. 4

   Thinly slice almonds and pistachios. Dissolve two cups sugar in two cups of water, bring to a boil.

5. 5

   Slowly lower the chenna balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and half tablespoon of maida and bring to a boil again.

6. 6

   Cook for few minutes. Meanwhile boil milk in a thick-bottomed pan, lower heat and continue to boil till it is reduced to a thick consistency (one-third of its original volume).

7. 7

   Add rest of the sugar and green cardamom powder and keep boiling till the sugar is dissolved. Remove from heat, cool and refrigerate for an hour.

8. 8

   Add sliced almonds, pistachios and orange powder and mix again.

9. 9

   Squeeze the chenna balls and put them into the chilled milk. Refrigerate it for another half an hour. Serve chilled.

No additional tips available.