Kesar Rasmalai

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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
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