Zainab Khanam
– For Rasmalai Balls: 1 liter milk, 1 tbsp lemon juice, 4 cups water, 1 cup sugar – For Rabri (Milk Syrup): 1 liter milk, ½ cup sugar, 5-6 cardamom pods, chopped nuts (almonds, pistachios)
Boil milk and curdle it with lemon juice. Once the milk curdles, strain and rinse to remove excess whey.
Knead the chhena until soft. Shape into small balls and cook them in sugar syrup for about 10 minutes.
Reduce milk by boiling and adding sugar. Add cardamom for flavor, and keep stirring to thicken.
Soak the cooked balls in the rabri. Garnish with chopped nuts for an extra festive touch.
Cool in the refrigerator before serving. Enjoy this soft and creamy Diwali delight with family!