PREPARATION

1. Take a heavy skillet, add 1.5 litres milk, 2 1/2 tablespoons lemon juice and mix it well.

2. Bring it to a boil.

3. Then, stir continuously until the milk curdles.

4. Transfer the chena in a muslin cloth and squeeze well.

5. Knead the chena well.

6. Then, prepare small dumpling balls with this dough. Keep aside.

7. Heat 1.2 litres water in a heavy skillet, add 500 grams sugar stir continuously until the sugar is dissolved.

8. Now, add the prepared dumpling balls into the boiling syrup.

9. Cover it with lid and boil for 8 - 10 minutes.

10. Remove it from heat. Drain and keep aside.

11. In a blender, add 30 grams betel leaves, 50 grams gulkand, 400 milliliters condensed milk, 1/8 teaspoon organic food color and blend it into a puree.

12. Keep aside.

13. Take a heavy skillet, add 1.5 litres milk and stir well.

14. Then, add blended mixture and mix it well.

15. Bring it to a boil.

16. 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.

17. Add 100 grams powdered sugar and mix it well.

18. Bring it to a boil.

19. Remove it from heat and allow it cool at room temperature.

20. Pour the rabri over the ras malai.

21. Refrigerate for 2 hours.

22. Garnish with saffron and pistachios.

23. Serve.