Rasmalai — flattened cheese dumplings in saffron-cardamom milk

Make the chenna: bring 1500 ml milk to a boil in a heavy pot. Remove from heat. Stir in lemon juice. The milk will curdle immediately. Strain through a muslin cloth. Run cold water over the curds to remove the sourness. Hang for 30 minutes to drain.

Transfer the chenna to a clean surface. Knead firmly for 8-10 minutes until it is smooth, pliable, and slightly sticky — like soft playdough. No graininess at all.

Divide into 18 equal balls. Flatten each between your palms into a disc about 1.5 cm thick and 5 cm across.

Make the poaching syrup: dissolve 200 g sugar in 500 ml water. Bring to a boil with cardamom. Add the chenna discs. Cover and cook at a steady simmer for 15 minutes — they will puff slightly.

While the chenna cooks, make the rasmalai base: bring 1000 ml milk to a boil in a wide, heavy pan. Reduce heat to medium and simmer, stirring frequently to prevent scorching, for 20-25 minutes until reduced by one-third. Add 80 g sugar. Steep saffron in 2 tbsp warm milk and stir in. Add cardamom and rose water.

Remove the cooked chenna discs from the syrup with a slotted spoon. Press each gently between your palms to remove excess syrup, then add to the warm saffron milk.

Cool to room temperature, then refrigerate for at least 2 hours before serving. Garnish with sliced pistachios.