Traditional Rasmalai Rasmalaii Recipe

Chenna (fresh soft cheese) is made from whole milk, formed into patties immersed in a milk based simple syrup

Ingredient

Cheese Patties
1. Milk whole milk: 1 Quart
2. White vinegar: 2 Tablespoons
3. Double action Baking powder: 1 teaspoon
4. Maida or All purpose flour: 1 Tablespoon
5. Sugar: 1 cup
6. Water: 3-1/2 cups

Milk Syrup
1. Milk whole milk: 1 Quart
2. Sugar: 1/4 Cup
3. Cardamom seed powder: 1/2 teaspoon
4. Saffron: 6 Strands
5. Rose water: 1/2 Tablespoon

Method

Step 1: Cheese Patties  
Bring Milk to a boil or at least 200º F. Stir in white vinegar. The cheese will separate. Turn off heat. Put a colander in the sink. Line it with a thin muslin cloth. Empty the contents into the colander. Let it drain. Press out as much water as possible. You have just made Chenna.
Step 2: Mix the Baking powder and the flour. Lay out Chenna on a hard surface. Sprinkle the flour/baking powder mix on the Chenna. Make it into a smooth paste by crumbling and rubbing it with the heel of your palm. Divide it into 16 equal parts. Form them into a balls. Press each ball in your hand to form a patty. Now you have Rasmalai Patties.
Bring Water and sugar to a boil. Add Rasmalai patties. Bring the water to a boil. Cook covered for about 20 minutes. The patties will puff up. Remove patties and place them in a final dish.
Step 3:  Milk Syrup Bring milk to a boil. Cook on medium heat stirring occasionally till its is reduced to 3 cups (1/4 reduction). Add cardamom, saffron and rose water. Let it cool down to warm. Pour the milk syrup over the Rasmalai Patties. Store in the Refrigerate. Serve cold.