Rasmalai

For the Malai

In a large pan, heat milk until it comes to a boil. Keep stirring so milk doesn't burn at bottom.

Add condensed milk, crushed pistachios, saffron & cardamom powder.

Cook at medium heat until milk is reduced to 2 Cups.

For Chena Balls

Boil Milk in a large pan at medium flame and keep stirring so milk doesn't burn at bottom of the pan.

In a bowl mix vinegar and water and keep it aside.

Once milk comes to a boil, turn off the heat and add vinegar and water mix gradually until milk curdles completely.

You can see the whey has separated from the milk then drain whey from the chena using a cheese cloth.

Wash it thoroughly under cold water inorder to remove the vinegar flavour. Squeeze excess water from the chena.

Rest it for 10 to 15 minutes and then add cornstarch to the chena and knead it well for 10 mins. 

Now roll them into small Chena balls, cover it and keep it aside.

For Sugar Syrup

In another pan, add water and sugar, let it boil at high flame.

Add chena balls to the sugar syrup, cover it with a lid and allow it to boil for 15 to 20 minutes at medium flame.

At this point you can see that the chena balls has double it's size.

Turn off the heat and Let it cool down for 10 mins.

For Rasmalai Preparation

Once the Chena balls has cooled down, then gently squeeze the sugar syrup from each chena ball and place it on a serving bowl. 

Add warm Malai on top of these chena balls and allow it to rest for couple of hours.

Garnish with crushed pistachios.