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1
Boil 1 litre milk and add lemon juice to the boiling milk.
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2
Do not reduce the heat.
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3
The milk with start separating the curd and whey.
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4
Once the curd is fully separated, strain out the curd and run it under cold water and set it aside.
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5
Put the remaining milk in a thick bottom pan and add saffron and 3 crushed cardamom pods.
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6
Leave the milk to reduce on low heat, keep stirring occasionally so that it does not burn.
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7
Remove once it is reduced to 40%.
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8
Blend the separated curd in a blender.
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9
Knead the curd till the fat is separated.
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10
It will have a paste like consistency then you can form a dough.
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11
Make even balls from the dough and flatten them slightly.
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12
Boil 1 1/2 cup sugar in water in wide pan.
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13
Add the flatten dough balls to the water and boil for 18-20 mins.
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14
The water should be boiling all the time.
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15
Remove once the balls have doubled its size.
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16
Give the balls a little squeeze, be careful as they can break.
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17
Handle very gently.
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18
Add remaining sugar to the reduced milk and dissolve then add the balls to the reduced milk and refrigerate for 4-5 hours.
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19
Garnish with chopped nuts of your choice and enjoy your Rasmalai!
