QUICK AND EASY RUS MALAI RECIPE || by Aqsa's Cuisine

Boil milk in a large pot over medium heat until it comes to a gentle simmer.

Add lemon juice gradually while stirring until the milk curdles and separates into chenna and whey.

Strain the curds through a muslin cloth and rinse under cold water to remove the acidity.

Squeeze out excess water and knead the chenna until smooth and pliable.

Shape the kneaded chenna into small balls or discs.

In a separate pot, combine water and sugar, bringing it to a boil to create a sugar syrup.

Add cardamom pods and rose water to the syrup, then gently add the chenna balls.

Cook the chenna in the syrup for about 10-15 minutes until they double in size.

In another saucepan, combine cream, vanilla extract, and a pinch of salt, heating gently.

Add saffron strands to the cream mixture and stir until infused.

Once the chenna balls are cooked, remove them from the syrup and place them in the cream mixture.

Let the Rus Malai soak in the cream for at least 30 minutes before serving.

Garnish with chopped pistachios and almonds before serving.

Allergens