1 liter full cream milk
250 gm cheese
300 ml sugar
5 gm cardamom powder
600 ml water
100 gm sugar
0.5 gm saffron
25 gm slivered almonds and pistachios
For the sugar syrup:
Make the sugar syrup by heating the sugar and the water.
For the milk base:
Boil the milk in a pan and reduce it to 3/4th the actual quantity. Add all the ingredients for the milk mixture and bring to a boil.
Make balls of the chenna and flatten in between the palms.
Boil the chenna cakes in the sugar syrup for 20 minutes. Drain the sugar syrup.
Drop the rasmalai into the milk mixture. Boil for 3 minutes.
Remove from fire and cool and serve it chilled.