Ingredients

For the Chenna (Cheese discs):

• 1 litre Full-fat milk
• 2-3 tbsp Lemon juice or vinegar
• 1 cup Sugar
• 4 cups Water

For the Rabri (Milk Syrup):

• 1 litre Full-fat milk
• 1/2 cup Sugar (or to taste)
• A pinch of Saffron strands
• 1/2 tsp Cardamom powder
• 2 tbsp Pistachios, slivered

Instructions

1. Prepare Chenna: Boil 1 litre of milk. Add lemon juice to curdle it. Strain the curdled milk through a muslin cloth. Squeeze out excess water.
2. Knead the collected chenna for 8-10 minutes until smooth. Make small, flat discs.
3. In a wide pan, boil sugar and water to make a thin syrup. Gently drop the chenna discs into the boiling syrup. Cover and cook for 15-20 minutes until they double in size.
4. Prepare Rabri: While the discs cook, boil the other litre of milk in a heavy-bottomed pan. Simmer until it reduces to about half its quantity, stirring frequently.
5. Add sugar, saffron, and cardamom powder to the reduced milk. Stir until sugar dissolves.
6. Assemble Ras Malai: Gently squeeze the sugar syrup from the cooked chenna discs and transfer them to the warm rabri.
7. Let them soak for at least 4-5 hours, or preferably overnight in the refrigerator. Garnish with slivered pistachios and serve chilled.