1.
Fry cashew nuts, almonds, raisins in Nova ghee and keep aside.In heavey bottom pan, add milk and bring to boil.
2.
Add lemon juice and when milk curdles then strain it from muslin cloth.Take out chenna and squeeze out all water from cheena.
3.
Now take cheena on surface top and mix it with hands.keep on mixing chenna with the heel of hand till mixture is smooth.
4.
Divide portion into 6 balls.Make sugar syrup of 1 taar chasni and add these balls in sugar syrup.
5.
Cook them till chenna balls becomes double the size.
6.
Peel and chop kiwis.for rabdi, add milk in other heavey bottom pan.
7.
Bring milk to boil till it reduces to three-fourth. Scrape off the cream that will collect on the sides of the pan and drop it back into the milk.
8.
Add sugar, kishmish, pistas and saffron, chopped kiwis, fried almonds, cashew nuts and cook for five minutes longer. Pour rabdi in bowl and gently place chenna balls in rabdi.
9.
Keep it in fridge to chill for 6 hours so that chenna balls absorbs rabdi.Take it out in serving ball.
10.
Garnish with kiwi slices and almonds, cashew nuts, raisins and serve Kiwi Dry fruity Rasmalai
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