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NiloCheeni Rasmalai

Ingredients:

1 liter Reduced-fat milk
1/4 cup Cornflour
1/4 cup Water
1/4 cup NiloCheeni sweetener (or to taste)
1/4 tsp Cardamom powder
1/4 tsp Saffron (optional)
Chopped nuts and fruits for garnish

  1. Make the Rasmalai balls: In a bowl, mix cornflour with water to form a smooth paste.
  2. Bring the milk to a boil in a heavy-bottomed pan. Reduce heat and simmer.
  3. Slowly add the cornflour paste, stirring continuously to avoid lumps. Cook until the mixture thickens and becomes translucent.
  4.  Add NiloCheeni sweetener, cardamom powder, and saffron (if using). Adjust sweetness to your preference.
  5. Pour the mixture into a greased mold and let it cool completely. Set in the refrigerator for at least 2 hours.
  6. Make the sugar syrup: In another pan, combine 2 cups water and 1/4 cup NiloCheeni sweetener. Bring to a boil and simmer for 5 minutes. Set aside to cool.
  7.  Cut and soak the Rasmalai: Cut the set Rasmalai mixture into diamond-shaped pieces. Gently soak them in the cooled sugar syrup for at least 30 minutes.
  8. Garnish with chopped nuts and fruits before serving.
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