Rasmalai
Serves
4
Time
1.5 hours
Recipe By
Chef Varun Inamdar
For Chenna
8 cups full cream milk
1/4 cup lemon juice
1/4 cup water
For Walnut Milk
1 cup untoasted California walnuts
2 cups water
1 cup cold water
For Walnut Milk Syrup
2.5 cups walnut milk
3 tbsp milk powder
1/3 cup sugar
A few drops of yellow food-grade colour
Garnish
1/8 tsp saffron strands
1/2 tsp cardamon powder
1 tsp pistachio flakes
A handful of California walnuts, chopped roughly
For Sugar Syrup
3 cups water
1 cup sugar
For Chenna
1. Boil milk in a heavy bottom pan.
2. When it boils, add vinegar and water mixed together. Stir and turn off the flame.
3. Strain the curdled milk using a muslin cloth and wash the milk solids under running tap water. Keep aside till they cool.
4. With the heel of your palm massage the washed curds for 15 minutes till it is shiny and smooth. Divide into 12 balls.
5. Roll and flatten them.
For Walnut Milk
1. Soak a cup of untoasted California walnuts for 2 hours in 2 cups of water.
2. Strain and rinse walnuts well. Transfer to a blender with 1 cup of cold water. Blend on high for a minute.
3. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk.
4. Transfer to a glass jar and store in the refrigerator. This gives you 2 cups of walnut milk.
For Sugar Syrup
1. Heat sugar and water together till they start boiling, in a heavy-bottomed vessel.
2. Drop in the chenna balls. Cover with a lid and allow it to roll to boil for 15 minutes.
3. Switch off the flame and allow the chenna and syrup to come down to room temperature.
For Walnut Milk Syrup
1. In a heavy bottom pan, add walnut milk and bring to a boil. Add in sugar, yellow colour and milk powder. Once the sugar is dissolved, switch off the flame.
Assembly
1. Take the poached balls, press them and drain the syrup off.
2. Transfer to flavoured milk.
3. Garnish with saffron strands, pistachio flakes, and crushed walnuts.
4. Serve chilled.
