Kesar Rasmalai
Ingredients
Rabdi
- 1/2 litre Milk
- Pinch of Everest Saffron
- 1/2 cup Sugar
- 1/4 tsp Cardamom Powder
- 1 tsp Everest Kesar Milk Masala
Chhenna
- 1 litre Milk
- 2 tbsp Lemon Juice
- 10-12 Ice Cubes
- 6 cups water
- 2 cups Sugar
Instructions
Rabdi
- To a sauce pan, add Milk, Everest Saffron and let it simmer
- Add Sugar, Cardamom Powder and stir well
- Add Everest Kesar Milk Masala and bring the milk to Boil, take it off the heat and keep it saide
Chhenna
- To a sauce pan, add Milk, Lemon Juice and let it boil until water is separated
- Take it off from the heat and add Ice Cubes
- Drain the Water in a muslin cloth, tie the cloth tightly and hang it for 4 hours
- After 4 hour break the Milk Curdling and make small flat Chhena Balls
- To a sauce pan, add Water and Sugar, mix it well and add Chenna Balls cover it and let it boil for 15 minute
- Add Chhenna to the Rabdi Mixture and garnish it with saffron strains
