Rasabali

Ingredients

• 1 cup chenna ( mashed paneer)
• ½ tsp baking soda
• 1 teaspoon sooji
• 1 tsp maida
• Sugar- 2tblsp (to make the chenna balls)
• 1 litre milk & ½ cup milk powder
• Saffron few strands
• 1 ½ cup sugar
• 4 cardamom crushed
• ½ tsp cardamon powder
• Oil for deep frying
• Sliced almonds or cashews for garnishing

Method

• In a bowl add mashed paneer, maida, suji, soda, sugar and cardamom powder.mix it & make a smooth dough, make small balls & flatten it by using your palms as shown in the below pic. and keep aside.
• Mean while Boil milk in a heavy bottom vessel in low- medium flame. Let it boil.
• Take 1 cup of luck warm milk & add milk powder to it. Pour the milk powder paste to the above boiled milk. keep stirring on a low heat.
• Add crushed cardamoms , sugar & kesar strands. Mix properly. Stir continuously & Cook for 40-45 mins. till the milk is reduced to half the amount.
• Heat sufficient oil in a kadai and Add the previously done chenna balls one by one & deep fry them till both the side turns to golden brown in colour. (Don’t fry more otherwise they will become strong).
• Drain excess oil in a kitchen tissue paper.
• Add the balls to the boiling milk. Boil for another 3-4 min in a low flame . switch off the flame.
• Let it cool . Garnish it with sliced almonds & cashew nuts.