Cooking Instructions
- 1
Heat milk in a heavy bottom pan.Once the milk comes to a boil, switch off the flame and allow the milk down the temperature a bit.Add lemon juice till the milk curdles.
- 2
Take chenna in a cloth and keep on pouring cold water onto it, so that the lemon flavor does not get added to the chenna. Press the cloth with the hands to strain the excess water or tie and hang for 30 minutes for the extra water to drain out. Chenna is ready to make rasgulla.
- 3
Take the chena in a plate and mash the chena with your hands for 8-10 minutes to make it soft and smooth. This is an important step to make sure that the rasgullas are soft
- 4
Now divide the dough in equal parts and make mini balls from it.
Meanwhile in a pan mix the sugar and water and let it boil at high temperature.Put the rasgulla balls in the boiling sugar syrup.
- 5
Cover and cook the rasgullas in sugar syrup for 10-12 minutes on high flame. Rasgulla will puff up. Turn off the flame and let it cool down.
- 6
For Rabdi :-
Take full-fat milk in a kadhai.
Simmer till it reduced to 1/3rd.Keep collecting the malai on the edges and keep stirring.In a small bowl, take 2 tbsp milk and add cornflour. Mix it well so that no lumps are formed. - 7
Add the cornflour mixture and milkmaid in the milk and keep stirring.Add chopped dry fruit while cooking.Add saffron and cardamom powder.
Cook for approx. 10 minutes from now or till the milk gets thicken - 8
Now drop these mini rasgulla to the milk and simmer for 5 to 6 minutes on low flame. Mini rasgulla with Nestlé milkmaid rabdi is now ready.
- 9
Cool to room temperature and then chill before serving. Serve cold.
- 10
Serving: Transfer it to a serving bowl and garnish with some chopped pistachios, dry rose petals and saffron serve chilled.
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