Rasmalai is a popular Indian milk-based dessert consisting of flattened chenna (cottage cheese) balls soaked in sweetened, flavored milk infused with saffron and cardamom. The soft, spongy, flattened cheese balls absorb the aromatic milk, making it a rich and indulgent treat. 

For disc-shaped Rasagolas:

1. Milk – 1 litre

2. Lemon Juice – 2 to 3 tablespoons

3. Sugar – 1 and 1/4 cups

4. Water – 4 cups

For Thickened Milk 

5.  Milk – 1 litre

6. Sugar – 1/2 cup

7. Cardamom Powder – 1/2 Tsp

8. Saffron Strands – 1 Tsp

9. Sliced Pistachios – 1 Tbsp

10.  Golden raisins - handful(optional)

Recipe:

1. In a thick-bottomed pan, pour 1 liter of milk. Boil over medium flame, stirring frequently to avoid burning. 

2. Once it boils, reduce the heat and continue to stir and simmer. Cook until the milk reduces to about half and becomes thick (20–30 minutes).

3. Add ½ cup sugar, ½ tsp cardamom powder and a few saffron strands

4. Continue to simmer for another 5–10 minutes until the color slightly changes.

5. Switch off the flame and keep it aside to cool. Keep it lukewarm before adding Rasgullas later.

6. Prepare the Chhena (cottage cheese) by following the steps outlined in the “How to Prepare Soft Chhena for Milk Sweets” section. 

7. Place the soft chhena in a wide bowl. Knead it with the heel of your palm for 8–10 minutes until smooth and soft.

8. Take small portions, roll into balls, and flatten into discs. Keep them aside.

9. In a wide pan, boil 4 cups of water with 1 cup of sugar.

10. Once the syrup is boiling, carefully add the flattened chhena discs one by one.

11. Boil uncovered for 5 minutes. Then, cover the lid, reduce to medium-high flame, and let it boil for 20–25 minutes.

12. The discs will double in size. Turn off the heat and transfer the Flattened Rasagolas with syrup to another bowl.

13. Let them cool and soak in syrup for 2–3 hours.

14. After soaking, gently take out each chhena disc. Place on a colander and gently squeeze to remove excess syrup —take care not to break them. 

15. Gently drop them into the lukewarm reduced milk, which was prepared earlier. Milk should be lukewarm so the Flattened Rasagolas will absorb it nicely.

16. For the most luscious taste and softest texture, allow the Rasagolas to soak in the milk for at least one hour before serving. 
    
    

Note: Garnish with saffron strands and chopped pistachios.