Rasmalai (Indian Sweet)

Step 1: Boil 1 cup water, remove from heat and add the almonds and pistachios. Let soak for 30 minutes, then peel the nuts and slice them.

Step 2: While the nuts are blanching, place the milk in a large, heavy-bottomed saucepan. Bring the milk to a boil over medium heat, then reduce to a simmer. Remove a few tablespoons of milk to a small bowl, and add the saffron to the bowl, stir and set aside.

Step 3: Continue to simmer the milk in the saucepan, stirring frequently to avoid scorching. As some of the cream rises to the top, use a spoon to push the cream to the sides of the pan. Continue doing this until the milk is reduced by half.

Step 4: Add the sugar and stir until dissolved. Add the cardamom and the saffron milk; stir until incorporated. Setting aside a few almonds and pistachios for garnish, stir the rest of the nuts into the milk. Keep the milk simmering over a low flame.

Step 5: Remove the rasgullas from their syrup. Using a spoon or small spatula, squeeze gently to remove excess syrup from the rasgulla, one by one. Being careful not to press too hard, as they break easily. Set aside until all of them are squeezed.

Step 6: Add the squeezed rasgullas to the milk and simmer for about 5 minutes, then remove from heat.

Step 7: Add the rosewater to taste (or the kewra). Stir gently, cover, and let come to room temp.

Step 8: Once at room temp, chill and serve garnished with the remaining blanched nuts and some saffron strands.