Step 1: Boil Milk for Chhena

Heat 900 ml whole cow milk in a pan over medium heat, stirring continuously and scraping the sides to prevent sticking. Bring the milk to a boil.

Step 2: Curdle the Milk

Turn off the heat and let the milk sit for 1.5 minutes. Add 2 tablespoons white vinegar gradually, stirring gently. Add a little more vinegar if needed. Let it sit for 1 minute until the milk curdles completely.

Step 3: Drain and Rinse Chhena

Line a sieve with muslin or cheese cloth over a large bowl. Pour the curdled milk to separate the chhena. Rinse the chhena thoroughly with water to remove vinegar smell. Gather the cloth and squeeze gently to remove excess water. Hang the cloth for 30 minutes to drain completely.

Step 4: Prepare Rasmalai Milk

In a pan, add 2 tablespoons water and 500 ml whole milk. Stir continuously over medium heat for 20 minutes. Crush a few saffron strands with 1/4 teaspoon sugar and add to the milk. Stir and cook until the milk turns light yellow.

Step 5: Flavor the Milk

Add 1/2 teaspoon fennel powder and 1/2 teaspoon cardamom powder to the milk. Stir well and cook for 10 minutes. Add 1/2 cup sugar (adjust to taste), sliced pistachios, and almonds. Stir and cook for 5 more minutes. Turn off the heat and let the milk cool completely.

Step 6: Knead and Color Chhena

After 30 minutes, break the chhena and knead it with your palm for about 5 minutes, repeating 4 times until smooth and slightly greasy. Add 2 pinches of yellow food color and mix thoroughly.

Step 7: Shape Rasmalai Balls

Divide the chhena into 8 equal portions. Roll each into a smooth ball, then flatten slightly to form discs.

Step 8: Prepare Sugar Syrup

Add enough water to a pressure cooker to reach 1 inch depth. Add 1/4 cup sugar and bring to a boil.

Step 9: Cook Rasmalai Balls

Once the syrup is boiling, add the chhena discs (up to 6 at a time). Close the lid and cook on medium-high heat for 2 whistles. Remove from heat, let the pressure drop to medium-low, then cook for 3 more minutes. Turn off the heat and let the cooker cool completely (about 40 minutes).

Step 10: Soak in Flavored Milk

Open the cooker and gently remove the cooked rasmalai balls. Lightly squeeze out excess syrup and transfer them to the prepared flavored milk. Repeat for all balls.

Step 11: Chill and Serve

Let the rasmalai cool to room temperature, then refrigerate for at least 6 hours before serving. The rasmalai should be spongy, light, and soaked with flavored milk.

• Knead the chhena gently for a smooth, spongy texture.

• Wash the chhena thoroughly to remove any vinegar smell.

• Refrigerate rasmalai for at least 6 hours for best flavor and texture.

• Add rose water or kewra essence to the milk for extra aroma.

• Use condensed milk for a richer, thicker rasmalai milk.