If you’re looking for a dessert recipe to try this Holi, check out Chef Saloni Kukreja’s Paan Rasmalai recipe.
1 litre toned milk 1.5 tbsp vinegar+ 3 tbsp water 1 tsp cornflour 2-3 tbsp gulkand For Sugar Mix - 1 cup sugar 4 cups water 3-4 Cardamom pods For Paan Milk - 5 Paan leaves ½ cup milk 1 tsp fennel seeds 2 tsp rose water 4 tbsp sugar 2 cups milk 2 tbsp milk powder
1. Heat the milk until it comes up to a boil, turn off the heat, and let it cool down. 2. Add the vinegar mixture to curdle it. 3. Strain the chhena into a muslin cloth, wash it well, and set it aside for a few minutes to drain off.
4. Knead the chhena with the help of the heel of your palm, add some cornflour, and continue kneading until it's smooth and there are no cracks. 5. Form balls and fill them with gulkand in the centre.
6. Make the sugar syrup by boiling water, sugar and 3 pods of cardamom together. 7. After it comes to a boil, slowly add in the chhena balls in the syrup and cover it 8. Let them cook for 10-15 minutes until it gets double in size.
9. Transfer the chhena balls into an ice bath to prevent them from disintegrating and let them sit there for 10 more minutes.
10. For the paan milk, blend the paan leaves with fennel seeds, half a cup of milk and rose water 11. Heat the rest of the milk, milk powder, strained paan milk and sugar - optionally add in green colour. 12. Cook till the milk thickens up.
13. Let the milk cool down completely, and add the chhena balls. 14. Set it aside for 2 hours or overnight until it soaks up the milk. 15. Garnish and enjoy!