Rasmalai is a cherished Indian dessert loved for its delicate and refreshing taste. It contains soft, spongy, white cream cheese dumplings called malai soaked in a sweetened milk sauce called ras. The flavourful dessert is a weakness of many foodies. Garnished with pistachios and almonds, the harmonious blend of textures and tastes is overflowing in this delicious sweet. Most people enjoy it when it is served chilled. It is usually a popular choice for special occasions and celebrations, providing a luxe end to a meal. Its sweet, creamy and subtly spiced sauce makes it a crowd favourite, which makes this Rasmalai recipe hard to resist.

• 1 l milk
• 50 gm pistachios
• 100 gm sugar
• 1.25 gm cardamom powder
• Few strands saffron
• 200 gm paneer

• Pour 1 litre of full-fat milk into a heavy-bottomed pan.
• Heat the milk on a medium flame and wait for it to boil. Stir it occasionally to ensure the milk doesn't stick to the bottom.
• Once the milk starts boiling, add 2 tbsp of lemon juice or vinegar to curdle it. Keep stirring until the milk curdles completely.
• Use a muslin cloth over a strainer to strain out the whey. Leave the paneer in the cloth for a while.
• Rinse the paneer under cold water to remove any remaining sourness of the lemon juice or vinegar.
• Knead the paneer for 5-7 minutes so that it becomes soft and smooth.
• Now divide the paneer into small equal portions and shape them into small, flat balls. Set them aside.
• To prepare the milk mixture, boil 1 litre of full-fat milk in a heavy-bottomed pan.
• Keep stirring occasionally after and heat it on medium flame.
• . Once the milk is brought to a boil, add about 1/2 cup of sugar.
• Keep stirring until the sugar is completely dissolved into the milk.Add about 1/4th cup of coarsely ground pistachios and 1/4th tsp of cardamom powder to the milk.
• Mix it well and simmer for 10-12 minutes on a low flame. This will ensure that flavours blend in, and the milk thickens.
• Gently slide in the paneer balls we had set aside to the mixture.
• Cook the balls for 15-20 minutes in this mixture on low heat, allowing the paneer balls to expand and absorb the milk. This crucial step will make the paneer soft and spongy.
• Once the paneer balls are cooked and soft, turn off the flame.
• Allow the rasmalai to cool down. Once it reaches room temperature, chill it for a minimum of 2 hours.
• Garnish the rasmalai with chopped pistachios and saffron strands to add more flavour and make the recipe of rasmalai more visually appealing.