Rasmalai is a traditional Bengali dessert, and it is very tasty. It is the festive season at this time, and in such a situation, this sweet dish is overshadowing everyone. Made from chenna, milk, saffron, sugar, and milk powder, Kesar Rasmalai tastes amazing. This is a dessert that consists of soft and spongy chenna balls dipped in sweet milk. It can be easily made at home. It is ready in half an hour. It is a great choice for the festival. Also, on any occasion of happiness, it will enhance the glory of the gathering. Try this dish and enjoy it with your friends and family. You can also serve it to guests as a surprise.

Ingredients

2 liters of full-cream milk

2 tablespoons sugar

1 teaspoon green cardamom

2 tablespoons lemon juice

1 pinch saffron

2 tablespoons milk powder

Method

- First of all, boil the milk to make chenna. Add lemon juice and keep stirring till the milk curdles.

- Strain the chenna in a muslin cloth and drain all the water.

- Put the chenna in a bowl. Mix with milk powder, saffron, and cardamom powder.

- Knead the chenna till the mixture becomes smooth. Take small balls from the mixture and flatten them by pressing them lightly.

- There should be no cracks on it. Keep them aside.

- To make the rabdi, boil the milk in a non-stick pan. Boil the milk till it reduces.

- Add sugar and boil till the sugar dissolves and the milk thickens. Dip the chenna patties in the rabri and boil for 2 minutes on a low flame.

- When the patties are cooked in the milk, take them out in a plate. Garnish with saffron and your rasmalai is ready to serve.

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