Ingredients

Let’s Cook!

• 1
  Boil 1 litre milk and add lemon juice to the boiling milk. Do not reduce the heat. The milk with start separating the curd and whey.
• 2
  Once the curd is fully separated, strain out the curd and run it under cold water and set it aside.
• 3
  Put the remaining milk in a thick bottom pan and add saffron and 3 crushed cardamom pods. Leave the milk to reduce on low heat, keep stirring occasionally so that it does not burn. Remove once it is reduced to 40%.
• 4
  Blend the separated curd in a blender. Knead the curd till the fat is separated. It will have a paste like consistency then you can form a dough. Make even balls from the dough and flatten them slightly.
• 5
  Boil 1 ½ cup sugar in water in wide pan. Add the flatten dough balls to the water and boil for 18-20 mins. The water should be boiling all the time.
• 6
  Remove once the balls have doubled its size. Give the balls a little squeeze, be careful as they can break. Handle very gently.
• 7
  Add remaining sugar to the reduced milk and dissolve then add the balls to the reduced milk and refrigerate for 4-5 hours.
• 8
  Garnish with chopped nuts of your choice and enjoy your Rasmalai!