Rasmalai

Instructions

1. Prepare the chenna (cheese)
   Bring 750ml of milk to a boil in a heavy-bottomed pan. Reduce heat and add lemon juice or vinegar gradually while stirring. When the milk curdles completely and whey separates, turn off the heat. Strain the curdled milk through a muslin cloth or cheesecloth. Rinse under cold water to remove the sourness. Hang the cloth for 15-20 minutes to drain excess water.
2. Make the cheese dumplings
   Transfer the chenna to a flat surface. Add the flour and knead for 8-10 minutes until smooth and oil begins to release. Divide the mixture into 15-18 equal portions and shape into smooth, flat discs. Don't make them too thick as they will expand when cooked.
3. Prepare sugar syrup and cook dumplings
   In a wide pan, combine 2 cups of water with 1/2 cup sugar and bring to a boil. Once boiling, gently slide the chenna discs into the syrup. Cover and cook on medium heat for 12-15 minutes, turning them once halfway through. The dumplings will double in size. Remove from heat and let them cool in the syrup.
4. Prepare the rabri (milk reduction)
   Pour 1 liter of milk into a wide, heavy-bottomed pan and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently. As cream forms on top, gently push it to the sides. Continue this process for 25-30 minutes until the milk reduces to half its volume. Add 1/2 cup sugar, crushed cardamom, and saffron. Stir well and simmer for another 5 minutes.
5. Assemble the rasmalai
   Gently squeeze the syrup from the cooked dumplings and transfer them to the reduced milk mixture. Add rose water and let them soak for at least 2 hours in the refrigerator. The longer they soak, the more flavorful they become.
6. Garnish and serve
   Before serving, garnish with chopped pistachios and sliced almonds. Serve chilled as a dessert. For the best flavor experience, allow the rasmalai to sit in the refrigerator overnight.