Rasmalai means celebration, rasmalai means joy, rasmalai means happiness. Who wants an occasion to celebrate ?! Any day this is soft, flattened chenna discs soaked in flavoured milk.



250 grams chenna
4 tablespoons refined flour (maida)
A large pinch of saffron + for garnish
4 cups sugar
2 litres milk
10-12 pistachios, blanched, peeled and sliced


1. Take chenna in a parat and mash it. Add 2 tablespoons of refined flour and knead with the palm of your hand to make a smooth dough.
2. Divide into 16 equal portions. Roll into balls and press slightly to flatten them.
3. Combine remaining refined flour with ¼ cup water in a small bowl.
4. Melt 2 cups sugar in 2 cups of water in a deep non-stick pan, place it on heat and bring to a boil. Add the refined flour-water mixture and mix well.
5. Slowly slide in the chenna balls in the boiling syrup and cook on high heat for 15 minutes. Add 1 cup of water and bring to a boil again. Cook for 5 minutes.
6. Meanwhile, mix together 1 cup sugar with 2 cups water in another pan. Cook till the mixture comes to a boil. Switch the heat off. Drain the cooked chenna balls and add into this syrup. Soak for 2 hours.
7. Meanwhile, boil milk in a deep non-stick pan. Lower heat and continue to boil, stirring continuously, till it is reduced to a thick consistency.
8. Add saffron and mix well. Cook for 1-2 minutes.
9. Add remaining sugar, mix and keep stirring till the sugar is melted. Remove from heat, cool and refrigerate for 1 hour.
10. Squeeze the chenna balls and put them into the chilled milk. Refrigerate it for another ½ hour.
11. Serve chilled garnished with saffron and sliced pistachios.

Chef’s tip: Use chenna made from cow’s milk. Best chenna is made by curdling cow’s milk with leftover whey of chenna made earlier. The trick lies in curdling and the acid content should be just right, if it is too much, the chenna would become tough.

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