STEP 1.Boil milk in a vessel. After 1boil add lemon juice. Stir and immidiatly transfer in a muslin cloth. (Make this process v. Fast). And wash in a runny water. Wash chhena properly so remove lemon juice. Now squeeze cloth tightly and drain excess water from chhena.
STEP 2.Now take chhena in a plate and mash with palm. For 5min. Take in a palm and mash with both palm.Add 1tsp.sugar and knead like a dough. Again add 1tsp.sugar n mash Till fill light. Now make small balls.
STEP 3.Mean while take sugar in a pan add 1glass of water and bring it to boil. (Not to make chashni).put all chhena balls one by one in sugar mixture cover and cook on mid. Flame for 12-15min.
STEP 4.Turn off flame and add ice cubes. Leave it on room temp. Take out in a bowl. Add saffron water.
STEP 5.For Rabdi:-Boil milk in a pan add sugar and milk powder. Stir well. Now add dilute saffron in a warm milk. Mix well.. Add cardamom dana yellow food colour turn off flame. Let it cool on room temp. Rabdi is ready.
STEP 6.Now squeeze chhena balls and just press in a palm and add in a rabdi. And set in a fridge. For 6-7hrs. Garnish with chopped pista and serve chilled. Delicious Rasmalai is ready to serve.
Nutrition value
1330
calories per serving
73 g Fat34 g Protein134 g Carbs2 g FiberOther
Current Totals
73 g Fat
34 g Protein
134 g Carbs
2 g Fiber
MacroNutrients
Carbs
134 g
Protein
34 g
Fiber
2 g
Fats
Fat
73 g
Vitamins & Minerals
Calcium
1054 mg
Iron
4 mg
Vitamin A
99 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
111 mcg
Vitamin B12
0 mcg
Vitamin C
24 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
94 mg
Manganese
0 mg
Phosphorus
884 mg
Selenium
20 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment