Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 7.Shape Rasmalai Balls

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

8. 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.

9. 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).

10. 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.

11. 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.