Rasmalai

Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of cold water to bring the temperature of the milk down a bit.

Wait for 5- 10 minutes and then start adding lemon juice till the milk curdles. Add lemon juice till the milk curdles completely.

Using a strainer, drain the water and collect the chenna. Rinse it under running water so that there is no trace of lemon juice in it. Leave it in the strainer for 10 -15 minutes. Take the chenna in your hand and squeeze out the remaining water slowly.

Start mashing the chenna until it’s smooth. Set the clock to 10 minutes and mash constantly for 10 minutes using the palm.

Once it is smooth, make a small round ball with all the chenna

Heat 1 cup of sugar and 4 cups water in a wide pan and wait till it comes to full boil. Drop the balls in boiling jaggery syrup and cook for 10-12 minutes.

Once the balls double in size, take them out from the syrup and drop them in freshwater. If they sink to the bottom, they are done

Soak a few strands of saffron in a tablespoon of warm milk and set aside.

In a heavy bottom pan, boil 1 kg of milk.

Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 20-25 minutes the milk will thicken to the desired consistency. Add soaked saffron.

Also add sugar 1/4 cup cardamom powder finely chopped dry fruits. Mix well and set aside.

Take out the ras malai from the syrup, squeeze with your hands. Transfer the balls to the thickened milk.

Chill in the refrigerator for 5-6 hrs or overnight. Garnish with chopped pistachio and few saffron strands before serving.