Prepare the paneer/chhena: Boil milk and curdle it using lemon juice or vinegar. Drain through a muslin cloth and rinse under cold water to remove acidity. Squeeze out excess water and knead the chhena until smooth and soft.

Shape the paneer balls: Divide the kneaded chhena into small portions and gently shape them into smooth, flat discs. Make sure there are no cracks so they do not break while cooking.

Cook the chhena balls: In a wide pan, bring water to a boil and add a few drops of rose water. Gently add the chhena discs and cook on medium heat for 10–12 minutes. The balls will expand slightly. Remove them and let them cool in cold water.

Prepare the rabri (sweetened milk): Boil full cream milk in a heavy-bottomed pan. Reduce the heat and simmer, stirring occasionally, until it thickens. Add sugar, crushed cardamom, and a few saffron strands. Mix well and simmer for 5 minutes.

Soak the paneer in rabri: Gently squeeze the chhena balls to remove excess water and add them to the simmering rabri. Let them soak for at least 2–3 hours in the refrigerator so they absorb the flavors and become soft and juicy.

Garnish and serve: Before serving, garnish Rasmalai with slivered almonds and pistachios. You can also drizzle a few drops of rose water for extra fragrance. Serve chilled for the best taste.