For best results, please do watch my detailed instruction video

Heat the milk for the malai or chena just till it starts to almost boil and then switch the heat off

Add a ½ cup of water and allow it to cool till it’s 20% cooler

Mix the Lemon juice with the Water and slowly add this into the Milk to curdle it

Quicky strain this into a cheesecloth and rinse with chilled water

Tie the cloth and allow to drain for about 30 mins

Remove the chena and knead with the cornstarch for a maximum time of 30 mins

Form into balls and then flatten

Make the sugar syrup by boiling the water and dissolving the sugar

Keeping the heat high, add the balls in and cook them for 15 mins, flipping in between

Prepare the ras or the rabdi by heating the Milk

Add the Sugar and crush the Cardamom seeds together with a ½ tsp of Sugar and add that in

Crush the nuts and add this in as well

Cook till the milk is about 10 – 20% evaporated

Squeeze the extra juice from the malai or chena and while it’s still warm cover with half the Milk

Store for 2 days in the fridge so the Malai absorbs the Ras

Heat the remaining half of the Milk, reduce by 50% and store the thicker Milk separately

When ready to serve mix in the thicker Milk