Walnuts in


California Walnut Rasmalai


For The Chenna

  • 8 cups full cream milk
  • 1/4 cup lemon juice
  • 1/4 cup water

For The California Walnut Milk Syrup

  • 2 ½ cups California walnut milk
  • 3 tablespoons milk powder
  • 1/3 cup sugar
  • A few drops of yellow food grade color


  • 1/8 teaspoon saffron strands
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon walnut flakes
  • Handful California walnuts, chopped roughly

For The Sugar Syrup

  • 3 cups water
  • 1 cup sugar


For the Chenna

  1. Boil milk in a heavy bottom pan.
  2. When it boils, add in vinegar and water mixed together. Stir and turn the flame off.
  3. Strain the curdled milk using a muslin cloth and wash the milk solids under running tap water. Keep aside till they cool.
  4. With the heel of your palm massage the washed curds for 15 minutes till it is shiny and smooth. Divide into 12 balls.
  5. Roll them and flatten them.

For The Syrup

  1. Heat sugar and water together till they start boiling, in a heavy bottomed vessel.
  2. Drop in the chenna balls. Cover with a lid and allow it to roll boil for 15 minutes.
  3. Switch the flame off and allow the syrup and chenna to come down to room temperature.

For The California Walnut Milk Syrup

In a heavy bottomed pan, add California walnut milk and bring it to a boil. Add in sugar, yellow color and milk powder. Once the sugar is dissolved, switch the flame off.


Take the poached balls, press them and drain the syrup off. Transfer into the flavored California walnut milk. Garnish with saffron strands, pistachio flakes and crushed California walnuts. Serve chilled.