Rasmalai

Preparation of Paneer Dumplings Heat the milk in a pan and bring it to a gentle boil. Add the lemon juice and stir gently until the milk curdles. Strain the curdled milk in a muslin cloth, allow the whey to drain, and then squeeze to obtain a firm paneer. Knead the paneer for 4-5 minutes until smooth. Divide the paneer into small portions and roll them into smooth balls.

Boiling the Dumplings In a wide pan, combine water and sugar, and bring it to a boil. Gently drop the paneer balls into the boiling water and cook for 10-12 minutes. The balls will increase in size. Remove the dumplings and squeeze to remove excess water.

Preparation of Sweetened Milk In a large heavy-bottomed pan, heat the milk and bring it to a boil. Add sugar, saffron, and cardamom powder. Simmer for 15-20 minutes, stirring occasionally. Add chopped nuts and mix well.

Soaking the Dumplings Gently immerse the squeezed paneer balls into the simmering milk. Allow it to simmer for 10-12 minutes. Turn off the heat and let the rasmalai cool to room temperature.