Rasmalai Recipe:

1. Boil the Milk: Heat full-fat milk in a pot and let it reduce to half. Add sugar, cardamom powder, and a few saffron strands. Keep simmering on low flame.
   
2. Make the Rasgulla Dough: Knead chenna (paneer) until smooth. Shape it into small flat discs.
   
3. Cook the Rasgullas: Boil water with sugar to make a syrup. Add the discs and cook for 10–12 minutes until they puff up.
   
4. Soak in Ras: Take the rasgullas out, gently squeeze extra syrup, and add them into the warm thickened milk (rabri).
   
5. Chill & Serve: Let it cool, garnish with chopped pistachios/almonds, and refrigerate for 2–3 hours before serving.