Kesar Anjir Rasmalai

Preparation Time: 90 min
Servings: 5 (10 Pieces)




Ingredients:

For Rasmalai balls:
• 1.5 litres milk
• ½ tsp lemon juice
• 5 tsp refined flour (Maida)


For Rasmalai
• 1.5 litres full cream milk
• 8 tbsp sugar
• 10-15 Almonds
• 10-15 Cashew nuts
• 10 Figs (Anjir)
• 10 gms Raisins
• 10 gms Charoli seeds
• 1 tbsp Cardamom powder
• Saffron 15-20 strands
• Pistachio (for garnishing)


Directions:


Rasmalai balls

• Boil 1.5 ltrs milk. Add lemon juice. Separate the coagulated milk (chhena) from water and transfer it to a muslin cloth.
• Wrap it tightly and hang for an hour till the water is removed from chhena.
• Add Maida and prepare saucer shaped balls with chhena.
• Heat ½ ltr water in a pan. Add chhena balls to boiling water. Let the water boil till the balls become spongy (around 15 min).
• Take out the balls and squeeze them very gently to remove the water


Rasmalai

• Boil 1.5 ltrs of milk till it becomes 1/3rd in volume
• Cut Almond, Cashew nuts, Fig and Raisins into small pieces and add to the milk. Soak the saffron in 1tbsp cold milk.
• Add Sugar and let it boil for 5 min.
• Gently pour the chhena balls into the milk.
• Add the soaked saffron and cardamom powder and remove from heat after 2-3 min.
• Let it cool and refrigerate it for 4-5 hours.
• Best served chilled garnished with pistachios.