Rasbhari

Name: Rasbhari
Cuisine: Indian
Ingredients: 1 litre milk; 2 tsp cornflour; 1 cup sugar; 4 cups water; 1:1 Vinegar and water ( for curdling the milk); 1 litre milk; few Kesar strands; as per taste Sugar; 1 Cardamom(crushed); as required Chopped pistachios

Ayushi @ayushi_21

Ghaziabad

#desserts
#ebook
#masterclass
#post 17

Ayushi @ayushi_21

Ghaziabad

#desserts
#ebook
#masterclass
#post 17

Saved

Ingredients

1 litremilk
2 tspcornflour
1 cupsugar
4 cupswater
1:1Vinegar and water ( for curdling the milk)
1 litremilk
few Kesar strands
as per tasteSugar
1Cardamom(crushed)
as requiredChopped pistachios

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Steps

1

Pour the milk in a wok and boiled it. Then add vinegar into milk and stir it continuously till the milk curdle.
2

After curdling the milk, wash the paneer in water to remove the vinegar.
3

Put the chenna into a muslin cloth to remove the excess water and leave it for 2 hours.
4

After 2 hours, knead the chenna with your palm till it makes the chenna soft and converted into a dough.
5

Add cornflour into it and knead again till it mix properly.
6

Make small balls for rasbhari with this chenna.
7

Now take a flat bottom pan. Add sugar and water in 1:4 and stir it till sugar dissolves and boiling.
8

When sugar starts boiling, put chenna balls one by one without break the boil. And cover it with lid and boil it for 10 minutes and boil further for 3minutes at medium flame. They become double in size and off the flame and leave them to cool for 20 minutes.
9

Now take a wok add milk, sugar and Kesar strands for thickening. Stir it continuously till milk become thick. Add cardamom powder and chopped pistachios.
10

Now add squeezed chenna into warm kesar milk and leave it for overnight or 5-6 hours.and freeze. Serve chilled rasbhari.It's tempting and delicious.