- 1L of milk
- 1/2 tablespoon of lemon juice
- 1 1/2 cups of sugar
- 4 cups of water
- 2 or 3 drops of rose syrup
Heat the milk and bring to a boil, then cool the milk for 2 hours and remove the cream layer.
Heat the milk and bring to a boil again, add citric acid and mix well to dissolve.
Stir slowly for 5 minutes until the milk is fully curdled.
Meanwhile, heat sugar and water in large saucepan and bring to boil
Strain the milk with a muslin tissue, wash the chenna in the tissue under cold running water. Remove excess water and place in a large plate.
Gently knead the soft dough by passing between fingers, make twelve equal balls of dough, slide the balls into the boiling sugar water, then add the rose syrup. Cover with a perforated lid and cook for 15 minutes. Take off and let cool to room temperature for a least 4 to 5 hours.
Astuces : Among the variations we find the Kheer mohan (largest), the Rasmalai (replacing the syrup with sweet milk), and the Kamala bhog (orange extract instead of syrup) and we can also put a cardamom in the center of balls for to have very fragrant.
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