Soft Rasmalai

Steps

1. 1.

   1.

   Make Soft Chenna** Bring 1.5 l milk to a boil in a heavy pot, stirring so it does not scorch. Lower heat. Add lemon juice gradually while stirring until the milk splits into curds and whey. Strain through a clean cloth. Rinse curds under cool water to remove lemon taste. Squeeze gently. Hang or press 20–30 minutes until just moist, not wet.

2. 2.

   Knead And Shape Discs

   Knead chenna on a clean surface 5–8 minutes until smooth and slightly oily. Pinch off balls. Flatten into discs about 1 cm thick. Keep covered so they do not dry out.

3. 3.

   Cook Discs In Syrup

   Boil 80 g sugar with 400 ml water. Slide discs into the simmering syrup. Cover and cook 10–12 minutes. They will puff a little. Lift out carefully and cool slightly. Gently squeeze out excess syrup.

4. 4.

   Make The Saffron Ras

   Simmer 1 l milk in a wide pan, stirring often, until reduced by about one-third. Add 100 g sugar, cardamom, and saffron soaked in 1 tbsp warm milk. Stir until sugar dissolves. Add rose water if using. Cool to room temp.

5. 5.

   Soak Soft Rasmalai

   Place cooled discs in a shallow dish. Pour the saffron milk over so they are covered. Chill at least 4 hours, better overnight. Discs soak up the ras and turn soft and spongy.

6. 6.

   Serve Chilled

   Spoon discs into bowls with plenty of milk. Top with pistachios and almonds. Keep cold until serving. They soften more the longer they sit in the ras.