Sunday, November 04, 2007

Santra Rasmalai

Serves 4


  • 1 Orange

  • 250 gms Chenna (freshly made)

  • 2� tbsps Refined flour (maida)

  • 4 cups Sugar

  • 10 cups Milk

  • 1/4 tsp Green Cardamom Powder

  • 4 Almonds

  • 4 Pistachios

  • 1 tbsp Orange powder

Crumble chenna and knead it. Add two tablespoons of maida and knead again with the palm to make a smooth dough. Divide into sixteen equal portions, roll into balls and press slightly to flatten them. Thinly slice almonds and pistachios. Dissolve two cups sugar in two cups of water, bring to a boil. Slowly lower the chenna balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and half tablespoon of maida and bring to a boil again. Cook for few minutes. Meanwhile boil milk in a thick-bottomed pan, lower heat and continue to boil till it is reduced to a thick consistency (one-third of its original volume). Add rest of the sugar and green cardamom powder and keep boiling till the sugar is dissolved. Remove from heat, cool and refrigerate for an hour. Peel orange and separate the segments. Peel the segments, remove the seeds and chop them into three-four pieces each. Add it to the chilled thickened milk and mix. Add sliced almonds, pistachios and orange powder and mix again. Squeeze the chenna balls and put them into the chilled milk. Refrigerate it for another half an hour. Serve chilled.

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