Rasmalai (Indian Paneer Dumplings in Saffron Milk)

• 1.5 liters Whole milk
• 1 large Lemon
• 250 g Granulated sugar
• 1 pinch Dried saffron threads
• ½ tsp Ground cardamom
• 1 tsp Rose Water
• 250 g Paneer
• 30 g Pistachios

1. Pour 1 litre of the milk into a large pot and bring to a gentle simmer. Squeeze in the lemon juice a little at a time, stirring, until the milk fully curdles and the whey looks pale yellow. Tip into a sieve and rinse briefly under cold water to remove the lemon taste.
2. Leave the curds to drain in the sieve for 10 minutes, then transfer to a bowl. Knead firmly with the heel of your hand until the mixture becomes smooth and no longer grainy, about 8 to 10 minutes. Divide into 12 equal portions and shape into smooth balls, then flatten into thick discs.
3. In the same pot, combine 1 litre water with 200 g of the sugar and bring to a steady simmer. Slide in the discs, cover, and simmer gently for 12 to 15 minutes, turning once, until puffed and springy. Lift out with a slotted spoon and set aside to cool for 10 minutes.
4. In a saucepan, simmer the remaining 500 ml milk with the remaining 50 g sugar, stirring often, until reduced slightly and lightly thickened, 20 to 25 minutes. Crush the saffron between your fingers and stir it in with the cardamom. Take off the heat and stir in the rose water.
5. Gently squeeze each cooked disc between your palms to remove excess syrup, then place in a shallow dish. Pour over the warm saffron milk, making sure the discs are submerged. Cool to room temperature, then cover and chill until fully flavoured, at least 60 minutes.
6. Finely chop the pistachios. Serve the rasmalai cold with plenty of the milk spooned over, then scatter with pistachios just before serving.

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