Ingredients:
1 liter full cream milk
250 gm cheese
300 ml sugar
5 gm cardamom powder
600 ml water
100 gm sugar
0.5 gm saffron
25 gm slivered almonds and pistachios
Method:
For the sugar syrup:
Make the sugar syrup by heating the sugar and the water.
For the milk base:
Boil the milk in a pan and reduce it to 3/4th the actual quantity. Add all the ingredients for the milk mixture and bring to a boil.
Make balls of the chenna and flatten in between the palms.
For cooking:
Boil the chenna cakes in the sugar syrup for 20 minutes. Drain the sugar syrup.
Drop the rasmalai into the milk mixture. Boil for 3 minutes.
Remove from fire and cool and serve it chilled.