1Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of cold water to bring the temperature of the milk down a bit
2Wait for 5- 10 minutes and then start adding lemon juice till milk curdles. Add lemon juice till the milk curdles completely
3Using a strainer, drain the water and collect the chenna. Rinse it under running water so that there is no trace of lemon juice in it. Leave it in the strainer for 10 -15 minutes. Take the chenna in your hand and squeeze out remaining water slowly
4Add cornflour and start mashing the chenna until it’s smooth. Set the clock to 10 minutes and mash constantly for 10 minutes using the palm.
5Once it is smooth, make a small round ball (3-4 gms). Repeat with all the chenna
6Heat 1 cup of jaggery and 4 cups water in a wide pan and wait till it comes to full boil. Drop the balls in boiling jaggery syrup and cook for 10-12 minutes.
7Once the balls double in size, take them out from the syrup and drop them in freshwater. If they sink to the bottom, they are done
8Soak a few strands of saffron in a tablespoon of warm milk and set aside
9In a heavy bottom pan, boil 500 ml of milk
10Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 20-25 minutes the milk will thicken to the desired consistency. Add soaked saffron and crushed cardamom along with jaggery
11Also add finely chopped pistachio. Mix well and set aside
12Take out the ras malai from the syrup, squeeze and flatten with your hands. Transfer the balls to the thickened milk
13Chill in the refrigerator for 5-6 hrs or overnight. Garnish with chopped pistachio and few saffron strands before serving