Saffron Rasmalai

Instructions

• To Make Sugar Syrup:
• In a WIDE pan, add water, sugar, green cardamom and saffron strands and boil until sugar dissolves.
• To make Thick Milk (Ras) for Rasmalai:
• In a pan, add milk, saffron strands, and ground cardamom and boil. Once boiling, reduce heat to low, add in sugar, and simmer until quantity reduces to half.
• Collect the cream that forms on top and set aside. Finally, turn flame off, add cream to milk, add chopped nuts, and set aside.
• To make Rasmalai Disks:
• In a pan, boil milk and turn off the stove. Then, add lemon juice and mix (do not over mix). Keep adding lemon juice until milk curdles. Once curdled, lightly stir the curds but do not overmix.
• Lay a cheesecloth on a strainer and strain and wash the curds under running water. Squeeze out excess water and tie a knot. Then, wrap curds in cheesecloth and place under a cast iron skillet or heavyweight for 30 minutes.
• Transfer the formed block of curds to a surface and knead to form a dough. Then, shape disks of curds and, one by one, place in a pan of boiling sugar syrup.
• Cover the lid and simmer for 20-30 minutes. Then, retrieve one disk and drop into room temperature water - if the disk sinks, the patties are done steeping.
• Carefully, squeeze excess sugar water from the patties between 2 spatulas and cut into heart shapes using a cookie cutter.
• Add all the hearts into the ‘Ras’ (milk) from earlier and soak overnight to absorb flavor.
• Garnish with chopped nuts, rose petals, and a few saffron strands and serve.