Low Fat Ras Malai

 

FOR CHENNA:

1 litre cows milk (already boiled or pauterized)

Note :If full cream milk, remove the cream from the milk after keeping it for 8hrs in fridge

2 tbsp lemon juice

1 cup water

SUGAR SYRUP:

2 cup sugar

8 cups water

RABRI / RABDI:

1 litre milk, full cream cows milk(you can use toned milk to make it low fat)

¼ cup sugar

½ tsp cardamom powder

2 tbsp saffron milk

7-8 pistachios, chopped

5 almonds, chopped

5-6 cashews, chopped

Start making sugar syrup:

SUGAR SYRUP RECIPE:

Take sugar and water.

Boil the syrup. Once Boiled slow down the flame

Meanwhile syrup is getting prepared make chenna balls:

CHENNA BALLS RECIPE:

Boil milk. Add lemon juice and stir till milk curdles completely. Turn off the flame and keep aside for 2 mints.

Drainout the curdled milk and squeeze off excess water. Wash the chenna with cold water once to remove lemon flavour.

Hang the Chenna for 30mints.

After 30 minutes, start kneading the chenna for 10 minutes till it leaves the plate/ thali in which you are kneading. Make the smooth dough.

Make small balls or flatten them. Once syrup is prepared, drop the balls in sugar syrup.

Cover it for 15mints. Adjust the flame to medium.

After 15mints turn of the flame.

Note: You can take some ice cubes in bowl add 2-3 tbsp sugar syrup thn put balls in this syrup for stabilization. Keep it for 1hr. Then Squeeze the balls.

RABDI RECIPE:

Boil the milk.

Keep Stirring. Keep boiling the milk till it reduces to one-third.

Add sugar, cardamom powder and saffron milk.

Give a good mix.

After 5mints. Turn off the flame and refrigerate for 1hours.

RASMALAI RECIPE:

Pour the chilled rabri over the squeezed chenna balls. Finally garnish with few chopped pistachios and allow to absorb for 2 hours.