500 ml full-fat milk
2 tbsp lemon juice
1 liter water
1 cup sugar
4 cups water
500 ml full-fat milk
200 ml condensed milk
100 g dark chocolate
1 tsp cardamom powder
Boil milk and add lemon juice to curdle it. Strain with a muslin cloth, rinse and squeeze out excess water. Knead chenna and make small discs.
Boil water with sugar until sugar dissolves. Drop chenna discs into boiling syrup and cook for 10 minutes until the discs swell. Once double in size, transfer to cold water.
Boil milk until reduced to half. Add condensed milk and stir. Add dark chocolate and mix well.
Squeeze water out of rasmalai and place in serving bowls. Pour chocolate rabri over it and garnish. Serve right away or chill.