- For orange rasmalai we will first begin by making the chenna or cottage cheese. Heat milk in a heavy bottom pan. When the milk get boil add orange juice, zest and vinegar. The milk will curdle immediately. Turn off the heat.
- Strain the curdle milk onto a cheesecloth. Let it drop until all the whey has drained out. Give it few times and meanwhile heat 1 ltr milk in a heavy bottom pan and cook on medium heat till the milk has reduced to half .
- Once the milk has reduced to half its quantity, add 1/2 cup sugar, pinch of orange food colour and orange essence and keep aside.
- Once the chenna is ready placed it into plate, add corn flour and a pinch of orange food colour to it. Mash the chenna with the heels of palm till smooth. When chenna get soft shape the chenna into small balls, flatten them slightly.
- Now heat water with 1- 1/2 cup sugar in a vessel, stir well until all the sugar has dissolved completely. When the water start boiling, add chenna balls, cover and cook for 20 mints in high flame. After 20 mints switch off the flame and covered for 15 mint
- Once open the chenna balls would have double in size and expanded. Now add them to the prepared orange malai. The orange rasmalai is now ready.
Orange Rasmalai
By Aparna Deb
Dec, 8th
641
Servings
6 persons
Cook Time
1 hr
Ingredients
10
- 12
Ingredients
- Full cream milk
- Vinegar
- Fresh orange juice
- Orange zest
- Orange pulp
- Corn flour
- Baking soda
- Sugar
- Water
- Orange essence
- Orange food colour
- Pista for garnishing
