Rasmalai (रसमलाई) — Indian Soft Cheese Patties in Saffron Milk

• 2000 mlwhole milk (for chenna)
• 45 mllemon juice (about 3 tbsp, mixed with 45 ml water)
• 45 mlwater (to dilute lemon juice)
• 250 gice cubes (to stop cooking after curdling)
• 300 ggranulated sugar
• 4 podgreen cardamom pods (lightly crushed)
• 1500 mlwhole milk (for rabri)
• 0.2 gsaffron threads (about 1/4 tsp, soaked in 30 ml warm milk from the pot)
• 25 gpistachios (thinly sliced)
• 20 galmonds (blanched and slivered)
• 5 mlrose water (1 tsp)
• 1 tspground cardamom

Instructions

1. 1

   Make the chenna: Bring 2000 ml milk to a strong simmer in a heavy pot, stirring every 30 seconds so it does not scorch. Reduce heat to low and add the diluted lemon juice gradually until the curds separate clearly from pale green whey, then immediately add the ice cubes and stir for 20 seconds to stop further cooking.

2. 2

   Drain and rinse: Pour the curds into a cheesecloth-lined colander and rinse under cool running water for 30–40 seconds to remove lemony sharpness. Gather the cloth, squeeze gently, then hang the bundle for 20 minutes so the chenna becomes moist but not dripping.

3. 3

   Knead for softness: Transfer the chenna to a clean plate and knead with the heel of your palm for 8–10 minutes until it looks smooth, cohesive, and slightly glossy. If it feels crumbly, keep kneading; if it feels wet and sticky, rest it for 5 minutes and then knead again to reach a pliable dough.

4. 4

   Shape patties: Divide the chenna into 16 equal portions and roll each into a smooth ball, then flatten into discs about 4.5 cm wide and 1.5 cm thick. Keep the discs covered with a damp cloth so the surface does not dry and crack before cooking.

5. 5

   Cook in sugar syrup: In a wide pot, boil 1200 ml water with 300 g sugar and the crushed cardamom pods for 5 minutes to make a clear syrup. Add the chenna discs, cover, and simmer at a lively boil for 12 minutes, gently shaking the pot once or twice; the discs should puff and expand noticeably.

6. 6

   Rest and cool the patties: Turn off the heat and let the discs sit in the syrup for 10 minutes so the centers finish cooking evenly. Transfer the discs to a bowl of room-temperature water for 2 minutes, then lift each one and press very gently between your palms to expel excess syrup without breaking the structure.

7. 7

   Prepare saffron milk (rabri-style): In a clean heavy pot, bring 1500 ml milk to a simmer and cook on medium-low for 25–30 minutes, stirring and scraping the sides so the milk reduces to about 1100 ml. Stir in 120 g sugar, the saffron soaked in 30 ml warm milk from the pot, and simmer 3 more minutes until fragrant and lightly thickened.

8. 8

   Finish and soak: Turn off the heat and mix in 1 tsp ground cardamom and 5 ml rose water, then let the saffron milk cool to room temperature. Add the pressed chenna discs, chill for at least 4 hours so they absorb the flavored milk, and garnish with pistachios and almonds just before serving.