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. Now, it’s time to prepare a dough with this Chena, add the 2 tablespoons semolina and knead it well.
6. Then, prepare small dumpling balls with this dough. Keep aside.
7. Heat 1 litre 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. Take a heavy skillet, add 1.5 litres milk and stir well.
12. Then, add 200 grams sugar, 8 - 10 saffron strands, 1 teaspoon cardamom powder and mix it well.
13. Bring it to a boil.
14. 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.
15. Remove it from heat and allow it cool at room temperature.
16. Pour the rabri over the ras malai.
17. Refrigerate for 2 hours.
18. Garnish with pistachios.
19. Serve.

Paan Ras Malai

Servings - 3 - 4

INGREDIENTS
Milk - 1.5 litres
Lemon juice - 2 1/2 tablespoons
Water
Water - 1.2 litres
Sugar - 500 grams
Betel leaves - 30 grams
Gulkand - 50 grams
Condensed milk - 400 milliliters
Organic food color - 1/8 teaspoon
Milk - 1.5 litres
Powdered sugar - 100 grams
Saffron - for garnishing
Pistachios - for garnishing