1/2 gallon milk for malai and 2 cups for ras
1 tbsp white vinegar
4 Tbsp sugar
1/4 tsp elaichi pwd
2 Tbs powdered cashews
1 Tbs cornflour
½ tsp saffron strands
1 tbsp finely chopped pistachio
1tbsp MTR badam feast
for the syrup:
1.5 cups water
3/4 cups sugar
In a thick bottomed pan, boil the milk.
To make the chenna, heat 1/2 gallon of milk in a thick bottomed pan, set it on medium heat,when u see tiny bubbles and milk is going to boil, add the vinegar and continue to stir, till the milk curdles and the whey is almost clear. Leave for a few minutes. Strain through a thin muslin cloth or a fine sieve. Let it drain for atleast 10 minutes till most of the water drains away. Cool it
When the chenna is cool, knead to a smooth mixture.
Divide into 12 equal parts, roll into smooth round balls and flatten slightly
To 2 cups of milk,add the cashew powder, cardamom powder, badam feast pwd,pistachios,sugar and most of the saffron (keep some for garnishing). Cook till it thickens and check for sweetness and adjust. Dissolve the cornflour in a few tablespoons of water, slowly add this to the milk, stirring constantly. Cook till the milk mixture thickens.This should take about 3-4 minutes. Make sure you don’t stop stirring,
Make a sugar syrup by adding sugar and water, bring it to a rolling boil. cook the chenna balls in this for 5-6 mins till they float on top….dont crowd them in…..add only as many as your pan can accommodate leaving enough space for them to swim around……dont stir…as this will break them.
When the chenna balls are cooked, drop them into the milk mixture, and cook, gently ,about 3-4 minutes on low heat.
Let cool. Refrigerate, serve into individual bowls granish with a few strands of saffron and enjoy!!