Gudi Pawa Special: Prepare tasty Walnuts Rasmalai Using This Chef Special Recipe

Ingredients

• For The Chenna
• 8 cups full cream milk
• 1/4 cup lemon juice
• 1/4 cup water
• For The Walnut Milk Syrup
• 2 and half cups walnut milk
• 3 tbsp milk powder
• 1/3 cup sugar
• A few drops of yellow food grade colour
• Garnishing
• 1/8 tsp saffron strands
• 1/2 tsp cardamom powder
• 1 tap pistachio flakes
• Handful of roughly chopped walnuts
• For The Sugar Syrup
• 3 cups water
• 1 cup sugar

Step

1. Step 1:

   For The Chenna: Boil milk in a heavy bottom pan.

2. Step 2:

   When it boils, add in vinegar and water mixed together. Stir and turn the flame off.

3. Step 3:

   Strain the curdled milk using a muslin cloth and wash the milk solids under running tap water. Keep aside till they cool.

4. Step 4:

   With the heel of your palm knead the curd for 15 minutes till it is shiny and smooth. Divide into 12 balls.

5. Step 5:

   Roll them and flatten them.

6. Step 6:

   For The Syrup: Heat sugar and water together till they start boiling, in a heavy bottomed vessel.

7. Step 7:

   Drop in the chenna balls. Cover with a lid and allow it to roll boil for 15 minutes.

8. Step 8:

   Switch the flame off and allow the syrup and chenna to come down to room temperature.

9. Step 9:

   For The Walnut Milk Syrup: In a heavy bottomed pan, add California walnut milk and bring it to a boil. Add in sugar, yellow color and milk powder.

10. Step 10:

    Once the sugar is dissolved, switch the flame off.

11. Step 11:

    Take the poached balls, press them and drain the syrup off.

12. Step 12:

    Transfer into the flavoured walnut milk.

13. Step 13:

    Garnish with saffron strands, pistachio flakes and crushed walnuts. Serve chilled.