| Milk | 1 ltr. |
| Vinegar / Lime Juice | 2 tbsp |
| Water | 3 tbsp |
| Corn flour | ½ tsp |
| Sugar | 2 cups |
| Water | 6 cups |
| Ice cubes | 12 pcs |
| Baking Powder | A pinch |
For Rabdi
| Milk | ½ Ltr |
| Sugar | ½ cup |
| Saffron Strands | A few |
| Cardamom Powder | ½ tsp |
| Almond / Cashews / Pistachio | 30 gms |
The Procedure for making Rasmali Balls [Chenna ]
- Boil one ltr. of milk which has a low-fat content, about 3% fat, toned milk in a Kadai. when the milk starts getting hot, start mixing 2 tbsp of Vinegar with the same quantity of normal water.
- Once the milk has boiled put down the flame and wait for 2 to 3 mnts
Now add the vinegar diluted slowly and carefully. The milk starts the curdling process, By which time the strainer and muslin cloth shod be kept ready.
- Now pour the milk in the strainer slowly, Adding cold water into the strainer, little by little, so that the Chenna gets cold. Then tie the Muslin cloth well, and squeeze the entire water and keep in a plate or bowl.
- In the meantime In a separate Kadai, boil half Litre of milk and reduce little quantity. Add saffron strands, Add half a cup of sugar and dissolve it completely. To get the colour 2 drops of orange yellow permitted colour may be used and allowed to cool. Add chopped nuts and cardamom powder to this. Mix well.
- Boil 2 cups of sugar and 6 cups of water separately. Once the sugar has dissolved allow to simmer on low fire.
- Start making the Rasmalai balls by kneading softly till the `Chenna` leaves the sides of the bowl without sticking. Flatten the balls, to get moon shapes and keep separate.
- Now add the chenna flat balls to the boiling water slowly through the sides of the Kadai. Continue boiling for 7 minutes by turning both sides, without
- Take ice cubes in a bowl and pour 4 ladles of sugar syrup. Now slowly transfer the Chenna balls into the ice-cold water.
- Take out the Chenna balls and squeeze the water with both hands, keeping in the palm. Place them in the Rabdi. When the Water is squeezed it gives room for the Rabdi to get absorbed into the Chenna balls.
- There your Rasmalai is ready. Enjoy it with your family.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
