delicious and tasty rasmalai with buttery milk

Ingredients

Milk 10 cups
White vinegar 8 teaspoons
Refined flour (maida) 1 tablespoon
Cornflour/ corn starch 1/2 teaspoon
Sugar 1.2 kilograms
Milk 2 tablespoons

Rabdi

Milk 10 cups
Sugar 6 tablespoons

Saffron (kesar) a few

Method
Step 1 For the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F.

Step 2 Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.

Step 3 Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.

Step 4 Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth.

Step 5 Divide into twenty-five portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Mix the remaining refined flour with half a cup of water and set aside.