Rasmalai

This dessert consists of soft balls of fresh cheese soaked in a thick, sweet milk flavoured with cardamom and saffron. Frequently garnished with pistachios.

Making the paneer (rasgullas or cchena)

Heat 4 cups of full-fat milk in a heavy-bottomed pan until it comes to a boil. Stir occasionally to prevent scorching.

Turn off the heat, and gradually add lemon juice or vinegar while stirring. The milk will separate into curds and whey.

Strain the curdled milk using a muslin cloth, wash it under cold water to remove the acidic taste, and squeeze out excess water.

Knead the paneer for 10 minutes until smooth and pliable. Form small, smooth balls (they will double in size when cooked).

Boil 4 cups of water with 1 cup of sugar in a wide pot. Add the paneer balls, cover, and cook on medium heat for 15 minutes. Remove and let them cool in the syrup.

Preparing the rabri (flavored milk)

Boil 4 cups of milk in a heavy-bottomed pan, stirring frequently to prevent burning. Simmer until it reduces to half.

Add sugar, cardamom, saffron milk, and chopped nuts if using. Cook for 5 more minutes and turn off the heat. Strain to remove the cardamom pods. Let the rabri come to room temperature. 

Assembling the rasmalai

Gently squeeze the cooled rasgullas to remove excess syrup. Soak them in the prepared rabri and chill for at least 1 hour to absorb the flavors. Garnish with additional nuts and saffron before serving.