PREPARATION

Making Chenna

1. Take a pot and add 2 litres of milk in it. Once it starts boiling, add the lemon juice gradually and stir the milk gently.

2. Once the milk fat has separated from the whey, drain the whey using a muslin cloth.

3. Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.

4. Once the paneer is drained, place on a dry, clean surface and add 3 teaspoons semolina and knead the paneer for 3 - 4 minutes until the paneer is almost rolls into smooth soft

dough.

5. Divide the dough into equals parts. Roll them into smooth balls and flatten them. Set this aside.

Making Sugar Syrup

1. Add 2 litres of water in a heavy skillet, 750 grams of sugar and then sugar syrup will start to boil.

2. Add the discs into the boiling syrup, cover it with the lid and continue cooking without opening the lid. Cook for about 25 - 30 minutes. Set these aside.

Rabri

1. Add 1.5 litres of full fat milk in a pot, add 7 - 8 cardamom and boil. Remove the cardamom from the milk.

2. Add 200 grams sugar, when the mixture comes to boil. Stir every 2 - 3 minutes to prevent boiling. When a layer of cream forms, just move it aside. Boil until the milk thickness and

reduces to half the quantity.

3. Add 7 - 10 saffron threads, 1/2 teaspoon cardamom powder and stir.

4. Remove it from heat. Transfer the mixture into a bowl.

Assembling Ras malai

1. Take off the discs to a plate and cool them. Squeeze them gently in between your palms to remove the sugar syrup.

2. Pour the rabri over the ras malai.

3. Garnish with saffron, pistachio and almonds.

4. Refrigerate for 2 hours.

5. Serve chill and enjoy!