Rasmalai

Method

1. 1 Separate a portion of the milk into fresh cheese using lemon juice, then let it drain for 30 minutes.
2. 2 Knead the cheese mixture for 12 minutes, then roll it into a ball and flatten it into a disc 1 cm thick.
3. 3 Boil the cheese in the diluted syrup for 15 minutes until it doubles in size, then remove and gently press to remove excess syrup.
4. 4 Pressing out the syrup is a mandatory step; if the cake is still sweet with syrup, it won't be able to absorb the milk.
5. 5 Simmer the remaining milk until it reduces to two-thirds of its original volume, adding sugar, saffron, and cardamom.
6. 6 Soak the cookies in condensed milk, then refrigerate for 3 hours and sprinkle with pistachios and almonds.