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Santra Rasmalai
| Ingredients: |
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| Freshly Made Chenna |
250 gms |
| Pistachio Nuts |
10-12 |
| Refined Flour (maida) |
21/2 tbsps |
| Sugar |
4 cups |
| Milk |
10 cups |
| Orange |
1 |
| Orange Powder |
1 tbsp |
| Cardamom Powder |
1/4 tsp |
| Almonds |
4 |
| Pistachios |
4 |
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Method:
- Dissolve two cups sugar in the same quantity of water, bring to a boil.
- Crumble the chenna and knead it. Add two tablespoons of maida and knead again with the palm to make a smooth dough.
- Divide into sixteen equal portions, roll into balls and press slightly to flatten them.
- 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. Cook for few minutes.
- Meanwhile boil the 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).
- Add the rest of the sugar and cardamom powder and keep boiling till the sugar is dissolved. Remove from heat, cool and refrigerate for an hour.
- Peel the orange and separate the segments. Peel the segments, remove the seeds and chop them into three-four pieces each.
- Add it to the chilled thickened milk and mix. Add sliced almonds, pistachios and orange powder and mix again.
- Squeeze the chenna balls and put them into the chilled milk. Refrigerate it for another half an hour.
- Serve chilled.
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