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  • 4 Measuring cup milk for channa (2% milk)
  • 3 measuring cup milk for Ras
  • 4 - 4 1/2 tbsp. sugar for Ras
  • 1 cup sugar
  • 3 cups of water
  • saffron, cardamom, pista, almonds
  • lemon juice


  • First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
  • Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
  • Then drain it in a thin muslin cloth or handkerchief.
  • Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
  • In a pressure cooker take 3 cups of water and 1 cup of sugar.
  • Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
  • Toss that balls in the pressure cooker and bring two whistles.
  • In the mean time see the milk for ras may be ready.
  • Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
  • As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
  • When the milk is cool add channa balls to it.
  • Refrigerate it.
  • And it is ready to serve.

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