At first, for making soft and smooth chena for rasmalai pour 1-liter full-fat milk in a deep bottom pan or kadhai.

Let the milk come to boil for some time.

Then make the flame low and add lemon juice or vinegar in it.

Now stir gently until the milk gets completely curdles.

Turn off the gas and drain the chana over a colander.

Then, wash chena thoroughly with icy cold water which helps to eliminate its acidic flavor.

Next, wrap the chena in a cloth and gently squeeze it to remove excess water and then hang it for at least 30 minutes.

Now for preparing rabri pour 500 ml full-fat milk in a kadhai and make it boil for some time.

To avoid burning of milk stir in every 1 min to 2 min in medium flame.

Next sprinkle a few strands of saffron, cardamom powder, chopped dry fruits, and a pinch of food color.

Also, pour 250 grams of sugar.

Now mix everything and boil the rabri until it becomes thick and reduced half of its quantity.

After that, turn off the gas and pour this rabri in a separate bowl and keep in the refrigerator for chill.

Now to make soft crack free rasmalai sprinkle a tsp of cornflour or all-purpose flour.

Knead the chena thoroughly until you get soft and non-grainy chena dough.

It takes almost 7 to 8 min.

Pick a small portion of chena and make disc shape flat chena ball.

Now for making sugar syrup for rasmalai pour sugar in the deep bottom pan.

Also, pour 3 times water than the sugar and dissolve the sugar completely in a medium to high flame.

When sugar syrup starts boiling add cardamom powder and a tablespoon of rose water

When sugar syrup becomes rolling boil gently add rasmalai ball.

Next, cover the lid and make them boil for 8min to 10min in high flame.

After that turn off the gas but don't open the lid for further 8 to 10 min.

To retain its shape you can cool this hot rasmalai ball with cold sugar syrup.

Furthermore, gently squeeze each rasmalai ball to remove excess syrup and add in chilled rabris.

Now, keep this rabri rasmalai in fridge for at least 10 to 12 hours until all rabris goes inside rasmalai.

Finally, our bengali rasmalai recipe is completed, you can garnish with chopped pistachios and serves this rasmalai as chilled.