Pan Rasmalai Recipe

Ingredients

• 1 litre milk
• 1 teaspoon baking powder
• 2 tablespoon lime juice
• 1 teaspoon corn flour
• 2 leaves betel leaves
• 1 cup condensed milk
• 100 gm fresh cream
• 1 tablespoon dry rose petals
• 1 cup sugar
• 1 teaspoon fennel seeds

Instructions

1. Put the milk and lime juice in a pan on medium heat and keep stirring till the milk curdles.
2. Pour into a strainer lined with muslin cloth.
3. Discard the liquid. Put the strainer over a bowl and set aside till all the water has drained out of the cheese.
4. Transfer the cheese to a bowl and knead for about 15 minutes till it becomes smooth and pliable.
5. Add baking powder and corn flour and knead for another 6-7 minutes. Shape the cheese into 12-13 small balls and flatten them.
6. Meanwhile, grind the betel leaves, rose petals and fennel seeds in a blender till smooth.
7. Put the milk in a pan and add the betel paste and condensed milk.
8. Cook on low heat, stirring frequently till it comes to a boil. Add sugar and cream and continue to cook till it is reduced.
9. Drop the prepared cheese balls into the thickened milk and cook on low heat for 10-15 minutes till the balls soak up the flavours and swell up. Remove from heat, let it cool and serve chilled.