For Milk Chenna:
Milk – 1 liter
Lemon – 1 no

For Rabri:
Milk – 500 ml
Sugar – 1/2 cup
Cardamom powder – 1/2 tsp

For Sugar syrup:
Water – 2 cups
Sugar – 1 cup
Cardamom powder – 1/4 tsp

For Milk Peda:
Corn flour – 1/2 tsp

For Rasmalai:

For Milk Chenna:
1. Take a large pan, pour milk and start boiling it.
2. While the milk is boiling squeeze a lemon.
3. Stir to get the milk curdle.
4. Take a muslin cloth to strain the milk chenna. Make sure its completely dry.

For Rabri:
1. Pour 500 ml milk in a sauce pan and heat in a low flame. Keep stirring the milk, do not boil it.
2. Take little warm milk and add few saffrons. Just keep it aside.
3. Add 1/2 cup of sugar, 1/2 tsp of cardamom powder in the milk and stir continuously till the sugar dissolves.
4. Turn off the stove and add saffron milk.

For Sugar syrup:
1. Heat a pan, add 2 cups of water.
2. Once water starts boiling add 1 cup of sugar.
3. Add 1/4 tsp cardamom powder, after 5 minutes turn off the stove.

For Milk Peda:
1. Start kneading the chenna nicely.
2. Add 1/2 tsp of corn flour and gently mix it.
3. Take a small ball size of chenna and bind them for peda.
4. Soak the peda in sugar syrup for 10 minutes.

For Rasmalai:
1. Gently place the milk peda in rabri.
2. Garnish it with sliced almonds and pistachios.
3. Serve it chilled or warm.
Delicious home made Rasmalai is ready to taste!

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