Cooking Mode: Rasmalai

Step 1 of 5

Boil 4 cups of milk, curdle with lemon juice, strain whey through cheesecloth, rinse, and knead fresh chenna for 10 minutes; shape into small flat discs.

Step 2 of 5

Boil 1 cup sugar and water together to make syrup, drop chenna discs in, and boil covered for 15 minutes until spongy.

Step 3 of 5

In a separate pot, reduce remaining 2 cups milk by half with 0.25 cup sugar, saffron, and cardamom to create thick rabri.

Step 4 of 5

Squeeze sugar syrup gently from cooked chenna discs and submerge them into the warm rabri.

Step 5 of 5

Chill thoroughly in refrigerator for 3 hours, garnish with sliced pistachios, and serve cold.