Rasmalai (Cheese Patties in Sweetened Milk) with Saffron

**Making the Chhena (Indian Cheese):** Bring 4 cups of milk to a boil in a large pot. Reduce heat and add lemon juice or vinegar, a little at a time, stirring gently until the milk curdles and the whey separates. Do not add all the lemon juice/vinegar at once; use only enough to separate the curds.

Line a colander with cheesecloth. Pour the curdled milk into the cheesecloth and drain the whey. Rinse the chhena (cheese curds) under cold water to remove the sourness from the lemon juice/vinegar. Squeeze out excess water from the cheesecloth.

**Making the Cheese Patties:** Transfer the chhena to a mixing bowl. Add sugar and all-purpose flour. Knead the mixture well with your hands until it forms a smooth and pliable dough. This may take 5-7 minutes. Divide the dough into 8-10 equal portions. Shape each portion into a small, flattened patty.

**Cooking the Patties:** Gently drop the patties into a pot of simmering water. Cook for about 10-15 minutes, or until the patties double in size. Be careful not to overcrowd the pot. They should puff up and become spongy.

Carefully remove the patties from the water with a slotted spoon and gently squeeze out any excess water. Set aside.

**Making the Sweetened Milk:** In a separate pot, bring 3 cups of milk to a boil. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until the milk has thickened slightly and reduced in volume.

Add sugar, cardamom powder, and saffron strands (soaked in warm milk) to the simmering milk. Stir well until the sugar is dissolved. Taste and adjust sweetness as needed.

Gently add the cooked cheese patties to the sweetened milk. Simmer for another 5 minutes, allowing the patties to soak up the flavors.

**Serving:** Remove from heat and let the Rasmalai cool completely. Refrigerate for at least 2 hours before serving. Garnish with chopped pistachios and almonds before serving.