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Rasmalai features flattened chhena discs soaked in saffron-cardamom flavored thickened milk. This elegant Bengali dessert is a luxurious treat for family celebrations and special occasions.
Bring 4 cups of whole milk to a gentle boil in a heavy saucepan over medium heat, stirring to prevent scorching.
Add lemon juice gradually, stirring constantly, until the milk curdles fully. Remove from heat, then strain through cheesecloth and rinse the chhena (fresh curds) with cold water to remove acidity.
Squeeze excess moisture from the chhena, then knead for 5-7 minutes until smooth and soft. Shape into 12 small flat discs.
In a wide pan, combine 3 cups water and 1 cup sugar. Bring to a rolling boil, gently add the chhena discs, cover, and simmer over medium-high heat for 15 minutes, flipping halfway, until they double in size.
Separately, reduce 4 cups of milk in another heavy-bottom pan over medium-low heat to about 2.5 cups, stirring frequently to avoid scorching. Add 1/2 cup sugar, cardamom powder, and saffron; simmer for 5 more minutes, then turn off heat and stir in rose water.
Remove the cooked chhena discs with a slotted spoon; gently press out excess syrup. Transfer them to the warm flavored milk and refrigerate at least 2 hours, to let flavors infuse.
To serve, garnish with sliced pistachios and almonds, spooning plenty of saffron milk over each disc.
