Rasmalai

Malai

In a large pan, heat milk until it comes to a boil. Keep stirring so milk does not burn at the bottom. Add sweet condensed milk, crushed pistachio, almonds and cardamom powder. Cook at medium heat until milk is reduced to 2 cups.

Channa

Boil milk in a large saucepan at medium flame. Keep stirring so milk does not burn at the bottom of the pan. Once the milk comes to a boil, turn off the heat and add vinegar + water (mix vinegar and water) in little amounts until the milk curdles completely, gently stirring. You will see the water turning slightly green as the milk curdles.

Drain excess water from channa using a cheese cloth and wash it well under cold water, to remove the acidic vinegar taste. Squeeze the excess water from channa.

Let it rest for 15 mins. Knead it well for 10 minutes with corn starch and roll them into small cheese balls. Cover and set it aside.

In another pan, add 4 cups of water and 1 cup of sugar. Let it come to a boil at high heat and add the cheese balls. Cover with lid and let it boil for 20 minutes. The cheese balls will double its size.

Turn off heat and let it cool down for 10 mins.

Once it has cool down, squeeze the water from each cheese ball and place it on your serving bowl. Repeat for all cheese balls. Add warm malai on top of cheese balls and let it rest for couple hours. Garnish with crushed pistachio and almonds.