Rasmalai & Kasmiri Chai

INGREDIENTS

• 1 and 2/3 cups Kilm
• 3  Elachi (green)
• Pinch Saffron
• 3 Cinnamon stick
• 4-5 Tbsp Sugar
• 1 box Badam Milk Mixture
• 2 Beaten Eggs
• 1 Tsp Baking Powder
• 2 Litres Full Cream Milk

METHOD

1. Add milk to the pot
2. Add Badam mixture packet about 2/3 packet
3. Add cardamom (Elachi), Cinnamon and Saffron
4. Bring to a boil and taste, add sugar if you find necessary.
5. Sift Klim and Baking Powder together
6. Slowly add the eggs little at a time until it forms a sticky but workable dough. Knead for 2 minutes.
7. Shape dough balls into small balls and slightly flatten.
8. Poke a hole with a toothpick in each ball.
9. Remove boiling milk from heat.
10. Slowly and carefully add milk balls to the milk that is no longer boiling.
11. Add milk to the heat again on medium heat, balls will double in size.
12. Balls should flip over by themselves.
13. Balls should cook for 15-20 minutes on low to medium heat.
14. Allow to stand for 10 minutes, before transferring to a dish to refrigerate. Serve cold Kasmiri Chai
15. Boil milk, add sugar, add tea bags and simmer on low heat until ready to serve

NOTES

Garnish with a few strands of saffron or almonds or pistachio.
Serve with a cup of kasmiri chai, made with chopped pistachio and whole milk.