Ras Malai

Curdle milk either with lemon juice / vinegar and let Chena drain excess water. Hang for 3-4 hours to drain off water. We need a soft Chena, should not be too much dry.

Mash Chena with help of palms for soft texture.

Make sugar syrup, let sugar dissolve fully and give a nice boil, keep aside.

In a heavy bottom pan add milk and allow to boil, then add sugar, add cardamom and simmer milk for 12 – 15 minutes under medium flame.

Just need a semi thick consistency milk.

Switch off flame and Malai is done, allow to rest.

Pinch small / medium size balls and make smooth balls.

Now heat sugar syrup and allow to boil, the start adding the balls one after another and cook balls for 10 minutes by covering but stir in between.

Cook further for 3-4 minutes more and switch off.

Take out the balls and transfer to cold water, gently squeeze the balls and then transfer to thickened milk / Malai.

Let the balls dunked in Malai for 6-7 hours in refrigerate. Garnish with Pumpkin seeds.