Ras Malai (Cardamom Saffron Milk Dessert)

Instructions

1. Heat the 1000 ml milk to a rolling simmer, stir in the lemon juice, and remove from the heat when the curds separate from clear whey, about 1 minute.
2. Drain through a muslin-lined sieve, rinse under cold water to remove the lemon taste, and squeeze out the water. Hang or press 15 minutes until crumbly but moist.
3. Knead the curds on a clean surface with the flour for 6 to 8 minutes until completely smooth and slightly oily. Divide into 10 and flatten into 2-inch (5 cm) discs with smooth edges.
4. Boil the water and 200 g sugar in a wide pan. Add the discs, cover and simmer on medium heat for 15 minutes; they will double in size. Transfer to a bowl of cold water for 5 minutes, then squeeze gently to remove syrup.
5. In another pan, simmer the 750 ml milk with the 60 g sugar, stirring, for 20 to 25 minutes until reduced by about a third. Add the cardamom and saffron and cool.
6. Place the squeezed discs in a shallow dish, cover with the cooled milk and chill at least 6 hours or overnight. Top with pistachios before serving.