Paan/betel leaf rasmalai rolls.


2 1/2 litre  cow milk, 2 cups sugar, vinegar or lemon juice, green cardamom powder, four to five paan( betel leaf) leaves,  cold water,  1/2 tea spoon fennel seed powder. Few fenbel seeds, 2 to 3 cloves, green cardamoms, 2 table spoon condenced milk (if not available normal milk can also be used) Almonds and pistachio for garnishing.some green food colour if required.


For chhena take 2 litres milk in a pan and boil. Take one cup water and add 1 table spoon vinegar or lemon juice. Keep aside.  When milk boils switch off the flame and pour water vinegar mixture, slowly , after  milk cuddles ,strain the whey with the help of the   muslin cloth and a strainer. Strain chhena and pour  cold water on it. Squeeze chhena , there shouldn’t be any whey left. Hang it for atleast an hour.
Take the chhena and rub it for atleast 10 minutes. It should be smooth in texture. Add 1/2 ysp maida / all purpose flour. Mix well. Mash it continuously for 5 minutes can add green food colour to it but it’s upto your choice.
Then make small flatten balls of chhena , press as much as you can to get a flat shape.( almost like a small  thick roti)

Take a pot add 2 cups of water and a cup of sugar. Boil, when sugar dissolves add flatten chhena  slowly, coz it may be difficult to handle  , add some green cardamom and some fennel seed powder. Flame should be low. Then cover the pot with a lid.

Keep cooking on low for 15 to 20 minutes. Keep checking in between. Then cook on high for 10 min, When it starts floating on the top, you are done. It takes 30 minutes overall.
Now remove chhena balls from syrup. Boil the rest milk with some sugar for 5 to 7 minites.

Now take paan leaves, fennel seed powder, cloves,green food colour( optional) and condenced milk and green cardamom in a mixer jar and blend. Make a paste. Strain the mixture and add it to the  boiling milk . By the time syrup must be ready. Now squeeze the excess water from the chhena balls and add them to milk syrup. Cook for another five minutes. Add some more cardamom powder. Paan flavoured rasmalai is ready. Let it cool. Then keep it in the refrigerator . Serve chilled. Take those flatten balls roll carefully and keep them on a plate pour some syrup, garnish with some almond,  pistachio flakes, some rose petals if available.

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