Making chenna:
A. Full cream milk: 1 L, now boil it with high flame. Now add
B. Fresh cream : 1/2 cup, it will bring softness. Stir the milk and switch off the flame. Wait for 3 minutes. Now take one small bowl, add 3 tbsp vinegar, add two tbsp water, now add this solution in the milk and keep stir. Chenna will be separated soon. Now wash the chenna with water, keeping it on a cotton clothe, make a bundle, hang it for 45 minutes, let the water come out normally.
Making the sugar syrup in a kadai:
C. Sugar : 1 cup sugar.
D. Water : 5 cup, boil it for 5 to 6 minutes until a sticky solution is made.
Processing of chenna on a plate:
Break the big chenna ball, make it smooth by lightly rubbing. Don't press hard. Now add:
E. Sugar : 1 tsp
F. Baking powder : less than 1/4 tsp.
Mix them well for 7 to 8 minutes max. Now make small balls from it. Make crack free balls. Low the gas flame, drop the balls in the syrup, one by one, now cover the kadai, boil for 10 minutes with high flame. After 10 minutes open the cover, shake the kadai, again cover it and boil it for 10 minutes with medium flame and off the flame. Now take one strainer and separate the rosogollas to discard excess syrup.
Making the malai in a kadai:
G. Milk : 1 litre. Boil the milk to make it thicker. Now separate 5 ladle milk in a bowl. Add 3 tbsp milk powder and mix it. Add the below items in the milk in kadai:
H. Zafran(saffron) : 1 pinch, this is optional.
I. Crushed Cardamom : 4 to 5 nos
Now add the milk of the bowl in the kadai, mix them well, add 1/2 cup sugar, stir, make it little thicker. Now add the rasogollas in kadai, boil them around 3 to 4 minutes, with medium to low flame. Off the gas, wait for 1 to 1 and 1/2 hour, and serve. Enjoy Rasmalai.
4 июн 2020
