Ingredients:
1 litre of full-fat milk
1/4 cup of lemon juice or vinega:
1 cup of sugar
4 cups of water
4-5 cardamom pods, crushed
A few strands of saffron
1 tablespoon of rose water
Chopped nuts for garnishing (pistachios and almonds)
Instructions:
1 In a large pot, bring the milk to a boil on medium heat. Keep stirring occasionally to avoid burning the bottom of the pot.
2 Once the milk comes to a boil, reduce the heat to low and add the lemon juice or vinegar to the milk. Keep stirring until the milk curdles and the whey separates.
3 Turn off the heat and let the curdled milk sit for 5 minutes.
4 In the meantime, take a large bowl of ice water and pour the curdled milk into it. This will stop the cooking process and prevent the curdled milk from becoming too hard.
5 Squeeze out the excess water from the curdled milk using a muslin cloth. Hang the cloth for 30 minutes to let the excess water drip out.
6 After 30 minutes, knead the curdled milk for 10-15 minutes to form a smooth dough.
7 Divide the dough into small equal-sized balls and gently flatten them between your palms.
8 In another pot, mix the sugar, water, crushed cardamom pods, and saffron strands. Bring this mixture to a boil and let the sugar dissolve.
9 Gently add the flattened balls of dough to the sugar syrup and cover the pot. Cook on medium heat for 15-20 minutes until the dough balls double in size.
10 Turn off the heat and add rose water to the pot.
11 Allow the ras malai to cool to room temperature and then refrigerate for a few hours.
12 Garnish with chopped nuts and serve chilled.
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