Rasmalai

Bring 1 liter of full-fat milk to a boil in a heavy-bottomed pan, then add 2 tablespoons of lemon juice or white vinegar gradually while stirring to curdle the milk and form chhena. Once the whey separates completely, strain the chhena through a cheesecloth and rinse under cold water to remove any acidic taste.

Gather the cheesecloth and squeeze out as much excess water as possible from the chhena, then let it hang or press it under a heavy object for about 20 minutes until the cheese is firm yet slightly moist. The chhena should hold its shape without being crumbly or too wet.

Knead the drained chhena on a clean surface for 8–10 minutes until it becomes smooth, soft, and pliable with no visible grains. Divide and roll the kneaded cheese into small, smooth, flat disc-shaped dumplings about the size of a golf ball.

In a wide pan, bring 1 liter of water and 1.5 cups of sugar to a boil to create a light sugar syrup, then gently slide in the chhena discs. Cover and cook on medium heat for 15 minutes until the dumplings puff up and become light and spongy.

While the dumplings cook, prepare the rabri by simmering 1 liter of full-fat milk in a separate wide, heavy-bottomed pan on medium-low heat, stirring frequently to prevent scorching. Add 3/4 cup of sugar, a pinch of saffron dissolved in warm milk, 1/2 teaspoon of ground cardamom, and 1 tablespoon of rose water, continuing to stir until the milk reduces to roughly half its original volume.

Remove the cooked chhena dumplings from the sugar syrup and gently press each one between your palms to squeeze out excess syrup without breaking them. Allow the dumplings to cool slightly before adding them to the prepared rabri.

Submerge the squeezed dumplings into the saffron-scented rabri, ensuring they are fully coated and soaked in the flavored milk. Refrigerate the rasmalai for at least 2 hours, or overnight, to allow the dumplings to absorb the flavors and the dessert to set properly.

Serve the chilled rasmalai garnished with slivered pistachios, blanched almonds, and a few strands of saffron on top for a traditional presentation. Enjoy directly from the refrigerator for the best texture and flavor.