Ingredients:

• Cheeni (sugar) - 1 cup
• Pista (pistachio) - 1/4 cup (slivered)
• Badam (almonds) - 1/4 cup (slivered)
• Elaichi (cardamom) a pinch
• Kesar (saffron) - 10-12 strands
• Milk 1 litre
• Water 1/4th cup + vinegar 2 tbsp
• Ice cubes as required
• Cornstarch 1 tsp
• Sugar 1 cup
• Water 4 cups
• Milk 1 litre

Method:

Take a big size microwave safe bowl, add all the ingredients and mix well, cook in the microwave at high power for 15 minutes. Your masala milk for rasmalai is ready. Cool down to room temperature. Squeeze the muslin cloth well to remove the excess moisture. Transfer the squeezed chena over a big size thali, start to cream the chena. As soon as the chena start to leave the thal, collect the chena with light hands. At this stage you can add cornstarch for binding. For making the sugar syrup, take a big size microwave safe bowl that has a wide opening, add the water and sugar, stir well to dissolve the sugar granules, cook it microwave on high power for 12 minutes or until the chaashni starts to boil. To shape the tikkis, divide the chena in small marble size roundels, start to shape them in mini size tikkis, by shaping them between your palms, while applying little pressure and doing in a circular motion. Cover the chena tikki with a moist cloth until you shape the entire batch, to avoid the chenas from drying. As soon the chaashni boils, immediately drop in the shaped tikkis and cover it with a cling wrap and prick with a toothpick to make holes, cook the chena in boiling syrup in microwave for 12 minutes on high power.