Rasmalai

1: Heat the milk in a saucepan until boiling.

2: Reduce heat, stir in sugar, cardamom powder, saffron, and crushed nuts. Simmer for 5-10 minutes, then set aside to cool to room temperature.

3: Bring another litre of milk to a boil.

4: Turn off heat, wait 2-3 minutes, then add vinegar mixed with water. Stir gently until curdled.

5: Pour through a muslin cloth or fine sieve, rinse under cold water.

6: Squeeze out excess water, knead gently till you get a smooth texture, and mix in refined flour. Shape into small patties.

7: In a pot, combine sugar, water, and cardamom pods. Boil until sugar dissolves.

8: Add chena patties to the syrup and boil for 2-3 minutes. Then cover and cook for another 8-10 minutes, flipping halfway through.

9: Remove and dip in ice cold water.

10: Squeeze out excess water from patties and drop them in the ras.

11: Chill the rasmalai for at least 3-4 hours to allow the patties to soak up the ras.