Step 1

Pour 3 cups milk to a heavy bottom pot and boil.

Step 2

Add saffron and sugar when the milk comes to a boil.

Step 3

Reduce the flame to medium. Stir every 2 to 3 minutes to prevent the milk from scorching at the bottom.

Step 4

When a layer of cream forms, just move it aside.

Step 5

Boil until the milk thickens and reduces to half the quantity. Set this aside to cool.

Step 6

Cool half of this and chill in the fridge. Keep the other half warm.

Step 7

Bring 5 cups milk to a boil in a pot.  Turn off the stove.

Step 8

Pour lemon juice and keep stirring until the milk has curdled completely.

Step 9

If it doesn't curdle then add some more and stir.

Step 10

Next if it fails to curdle then turn on the stove & regulate to a low flame. Stir until it curdles.

Step 11

Turn off the stove. Pour ice water or add ice cubes to the pot and set aside for 2 mins.

Step 12

Drain to a muslin cloth lined over a colander.

Step 13

Pour fresh water over the chena and rinse well. You can also do it under running water for the sour taste to vanish.

Step 14

Wrap the chena in the cloth. Squeeze off excess whey and make a knot.

Step 15

Next hang it for about 45 minutes to 1 hour for the excess whey to drain off.

Step 16

Chena should not have any excess dripping whey & should not be completely dry. It must be moist and grainy but not very sticky or dry. Please check the images above the recipe card.

Step 17

Transfer the chenna to a plate. At this stage chenna should not have any excess whey in it.

Step 18

Knead well for about 3 to 5 minutes until smooth. Chenna should not be grainy but must be smooth. Do not go by the time but focus on the texture - smooth, non grainy and non-sticky texture is required.

Step 19

Make 12 equal balls and flatten them to make discs.

Step 20

If the discs are slightly cracked on the sides, roll the sides gently. Set these aside.

Step 21

Bring 3½ cups of water to a boil with 1 cup sugar.

Step 22

Stir until the sugar dissolves completely. Then add cardamom powder.

Step 23

When the sugar syrup begins to boil rapidly, then add the discs gently.

Step 24

Cook covered for about 9 to 10 minutes on a moderately high flame.

Step 25

Turn off the stove. Remove the pot from the stove to avoid cooking further.

Step 26

Keep the lid closed for the next 20 mins to avoid them turning flat or shrinking.

Step 27

When done they will sink in the syrup.

Step 28

Take off the discs to a plate and cool them.

Step 29

Squeeze them gently in between your palms to remove sugar syrup.

Step 30

Add these to the half of the warm thickened milk or rabri.

Step 31

Rest them for 3 to 4 hours. Pour the other half of the chilled rabri to this just before serving.

Step 32

Garnish rasmalai with chopped nuts.