Rasmalai

Directions

1. 1
   Crumble chenna and knead it.
2. 2
   Add two tablespoons of maida and knead again with the palm to make a smooth dough.
3. 3
   Divide into sixteen equal portions, roll into balls and press slightly to flatten them.
4. 4
   Thinly slice almonds and pistachios. Dissolve two cups sugar in two cups of water, bring to a boil.
5. 5
   Slowly lower the chenna balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and half tablespoon of maida and bring to a boil again.
6. 6
   Cook for few minutes. Meanwhile boil milk in a thick-bottomed pan, lower heat and continue to boil till it is reduced to a thick consistency (one-third of its original volume).
7. 7
   Add rest of the sugar and green cardamom powder and keep boiling till the sugar is dissolved. Remove from heat, cool and refrigerate for an hour.
8. 8
   Add sliced almonds, pistachios and orange powder and mix again.
9. 9
   Squeeze the chenna balls and put them into the chilled milk. Refrigerate it for another half an hour. Serve chilled.