Monday, May 10, 2010



Chhena 250 gms.
Flour 4 tbsp
Sugar 1 kg.
Milk 2 ltrs.
Pistachio nuts 1 tbsp.


  •  Knead and mash Chhena, add 2 tablespoons flour and make a dough.
  • Divide it into 12 equal portions, make balls and press between your palms to flatten them. Keep aside.
  •  Dissolve 500 gms. sugar in the same quantity of water, bring it to a boil and add rest of the flour dissolved in water.
  •  Now add the dough portions (rasmalai) in it and cook over a high flamefor 10 minutes. Add half a cup of water and again bring it to a boil. Cook for another 3 minutes.
  • Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. of water.
  •  Now take milk in a heavy bottomed pan, bring it to a boil, reduce the flame, stir continuously. Simmer until it is reduced to a thick consistency.
  •  Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. Remove from the flame and refrigerate for an hour.
  •  Squeeze the rasmalai and put them into chilled milk. Keep in refrigerator for another half an hour.
  •  Serve cold, garnished with sliced pistachio nuts.


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