INGREDIENTS

(serving: 40portion)

• Milk : 12ltr
• Vinegar : 30ml (Milk+Vinegar = chenna)
• Milk powder : 200gm
• Flour : 50gm
• Milk : 4ltr
• Saffron : for color
• Condensed milk : 100ml
• Khuwa : 200 gm
• Pistachio : 100gm
• Cashew nuts : 100gm
• Raisin : 100gm
• Almond : 100gm
• Sugar : 1200gm
• Water : 3ltr

METHOD OF PREPARATION

• Boil milk(12ltr), after it come to boil, add vinegar to make chenna.
• Remove the excess water from chenna, clean it with water to remove its citric taste.
• Hang the Chenna (curdled milk) for few hour until it remove its excess water.
• Meanwhile, chop all the dry fruits for garnish.
• Knead the khuwa .
• For malai/rabdi:
  • Boil the milk , add saffron for flavor and color into it.
  • After it reduces add condensed milk and khuwa.
  • Add minimum amount of dried fruit in it for flavor.
• Knead the Chenna (curdled milk) with hand properly to maintain its smooth texture. Add milk powder and flour in it as if required.
• Make round balls of the kneaded chenna. 20gm each ball weigh.
• Then cook it in sugar syrup (1200gm sugar : 3ltrwater) . Cover it for 9-14minutes.
• Take out the spongy balls and add it in rabdi.
• Serve it in a dessert bowl and pour top it with rabdi.
• Garnish with dry fruits.