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.

For cooking:

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.