As the festival of lights approaches, immerse yourself in the sweet symphony of Diwali with a culinary masterpiece that promises to delight your taste buds -Homemade Rasmalai. This classic Indian dessert, with its ethereal blend of soft paneer dumplings and velvety saffron-infused milk, is the perfect addition to your festive celebrations. Join us on this culinary journey as we unravel the secrets to creating the perfect Diwali Rasmalai in the comfort of your kitchen.

Ingredients:
For the Rasgulla (Paneer Dumplings):

• 1 Liter whole milk
• 2 Tablespoons lemon juice or vinegar
• 1 Cup sugar
• 4 Cups water

For the Rabri (Saffron-Infused Milk):

• 1 Liter whole milk
• 1 Cup sugar
• A pinch of saffron strands
• 1/2 Teaspoon cardamom powder
• Chopped nuts for garnish

Instructions:

1. Boil the milk, add lemon juice or vinegar to curdle it.
2. Strain the chenna (paneer) and knead it until smooth.
3. Divide into small portions and shape them into flat dumplings.
4. Boil sugar and water in a wide pan, add the dumplings, and cook until they double in size.
5. Boil milk in a Deep Pan, stirring continuously.
6. Add sugar, saffron strands, and cardamom powder.
7. Simmer until the milk reduces to half, stirring occasionally.
8. Squeeze excess syrup from the Rasgulla and gently place them into the simmering Rabri.
9. Allow them to soak for at least 2 hours, allowing the flavors to meld.
10. Once chilled, garnish the Rasmalai with chopped nuts for added texture and flavor.