Rasmalai

Ingredients             

• 250 grams chenna, grated            
• 4 tablespoons refined flour (maida)             
• 4 cups sugar                              
• 2 litres milk
• A large pinch of saffron + for garnish    
• 10-12 pistachios, blanched, peeled and sliced           

Method

1. Take 2 cups sugar with 2 cups of water in a deep non-stick pan and stir till sugar dissolves. 
2. Take chenna in a parat, add 2 tablespoons of refined flour and mash with the palm of your hand till smooth.
3. Divide this mixture into 16 equal portions, roll them into balls and press slightly to flatten them. Keep these on a plate. 
4. Take refined flour in a small bowl, add ¼ cup water and mix to make a smooth slurry.  
5. Heat the sugar water till it comes to a boil. Add the refined flour-water mixture and mix well. 
6. Slowly slide in the chenna balls into the boiling syrup and cook on high heat for 15 minutes.  
7. Meanwhile, mix together 1 cup sugar with 2 cups water in another deep pan and cook till the mixture comes to a boil. Switch the heat off. 
8. Add 1 cup of water to the syrup in which the chenna balls are boiling. Bring to a boil again.  
9. Drain the cooked chenna balls and add to the second sugar syrup and let them soak for 2 hours.  
10. Meanwhile, boil milk in a third deep non-stick pan. Lower heat and continue to boil, stirring continuously, till it is reduced to half. 
11. Add saffron and mix well. Cook for 1-2 minutes.
12. Add remaining sugar, mix and keep stirring till the sugar is dissolved.  Remove from heat and cool. Transfer into a serving bowl. 
13. Squeeze the chenna balls and put them into the thickened milk. Refrigerate it for another ½ hour.
14. Serve chilled garnished with saffron and sliced pistachios.
15. Chef's tip: Use chenna made from cow's milk. Best chenna is made by curdling cow's milk with leftover whey of chenna made earlier. The trick lies in curdling and the acid content should be just right, if it is too much, the chenna would become tough.