Step-by-Step Instructions

1. 1.Prepare the Chenna

   Take the fresh chenna in a wide plate or bowl. Knead it vigorously with the heel of your palm for about 8-10 minutes until it becomes very smooth and free of any granules.

2. 2.Shape the Discs

   Divide the kneaded chenna into 10-12 equal portions. Gently roll each portion into a smooth ball and then flatten it slightly to form small, round discs.

3. 3.Boil the Discs

   In a large, wide pan, combine water and sugar and bring it to a rolling boil. Gently slide the prepared chenna discs into the boiling sugar syrup (or water as shown). Cover and cook for 10-15 minutes, or until the discs double in size and become spongy.

4. 4.Prepare Nuts

   While the chenna discs are cooking, finely chop the almonds and cashews for the rabri and garnish.

5. 5.Prepare Rabri

   In a separate heavy-bottomed pan, bring the full-fat milk to a boil. Reduce the heat to low and add sugar, saffron strands, and cardamom powder. Simmer the milk, stirring occasionally, until it thickens slightly and reduces to about 3/4 of its original volume (approximately 15-20 minutes).

6. 6.Combine and Simmer

   Once the chenna discs are cooked, gently remove them from the syrup. Lightly press each disc between your palms to squeeze out excess syrup. Add these squeezed discs to the simmering rabri. Stir in the chopped almonds and cashews. Simmer for another 5 minutes, allowing the discs to absorb the rabri.

7. 7.Chill and Serve

   Turn off the heat and let the ras malai cool down to room temperature. Then, refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld. Serve chilled, garnished with chopped pistachios.