Kesar Rasmalai with Almonds and Pistachios

Directions

• Step 1 First step take a heavy bottom pan add milk ,few saffron threads allow it to boil for few minutes add lime juice remove from flame and milk starts to curdle
• Step 2 Strain the mixture in muslin cloth this is called chena
• Step 3 Wash it 2 to 3 times in water squeeze out the water from the chena
• Step 4 Next step add cornflour to the chena on flat clean kitchen counter top mash the chena for 10 minutes to get to smooth texture
• Step 5 Meanwhile in a pressure cooker add sugar and water and allow it to boil to high temperature
• Step 6 Next make small balls from the chena as the rasmalai increase in size while cooking in sugar syrup
• Step 7 Drop the chena in sugar syrup close the lid cook for 10 minutes in high flame
• Step 8 Next remove pour in pan allow to cool completely then refrigerate it
• Step 9 Take a pan add milk along with saffron cook in medium flame until the milk reduces to half quantity then add almond powder, cardamom powder, Rose water and few nuts and sugar cook to semi thick consistency then allow to cool for 10 minutes
• Step 10 Remove the rasmalai from refrigerator discard the sugar syrup drop the rasmalai in the milk mixture cook in low flame for 10 minutes
• Step 11 Finally allow to cool the mixture and refrigerate for 1 hour
• Step 12 Delicious Rasmalai ready to serve