1 Ltr. Full cream milk
500 g tond milk
1/4 tsp Green cardamom powder
3 tbsp Vinegar
1 spoon corn starch or Refind floor
4 cup sugar
7-8 pistachio (pista)
5-6 Almonds
PREPARATION:
#TURN MILK INTO CHEESE: take toned milk in a vessel and put it on low flame till it become that much warm that when u dip your finger in milk, it can be tolarable..avoid access boiling.
Now add vinegar gradually untill milk and will be separated from eachother.
Now drain separated milk with the use mulin cloth.now cheese is ready.
Mesh the cheese finely by using your palm for about 5-6 minutes, then add corn starch and mesh it well.
Now take small quantity of cheese an shape it round for ras malai. And keep aside.
#) Now a vessel on high flame and add 8-10 cup of water and 3 cup sugar to prepare sugar water. When sugar is melted properly put cheese balls one by one in it and cook them for 20 minutes on high flame. Now bring them out and squeeze by palm and keep aside.
FOR RABRI:
Put 1/2 ltr. Of full cream milk on high flame and boil it till it become half in quantity. Now add chopped almonds and cardamom powder in it and stir well continuosly till it becomes thicker in consistency.
Rabri is ready Now. keep it aside on room temperature.
Now add squeezed cheese balls in rabri and keep it in fridge for 5_6 hours or over a night.
GARNISHING:
Garnish ras malai with pistachio and serve them Chilled,😋
Salma Siddiqui
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