Steps to make Rasmalai at home:

Prepare Chenna: Boil milk in a pan. Once it comes to a boil, add 1-2 tablespoons of lemon juice or vinegar gradually while stirring. The milk will curdle, and the greenish water will separate from the henna. Strain the mixture through a muslin cloth. Rinse the chenna under cold water to remove the lemony taste.

Drain Excess Water: Gather the edges of the cloth and squeeze out excess water from the chenna. Hang the cloth with chenna for about 30 minutes to 1 hour to drain any remaining water.

Knead the Chenna: Transfer the drained chenna to a clean surface or a mixing bowl. Knead the chenna well using the heel of your hand until it becomes smooth and soft.

Shape the Rasmalai: Divide the kneaded chenna into small portions and roll them into smooth balls. Flatten each ball slightly to form patties or discs. They will expand slightly during cooking.

Prepare Sugar Syrup: In a wide, shallow pan, bring 2 cups of water and 1 cup of sugar to a boil. Stir until the sugar dissolves completely.

Cook the Rasmalai: Gently slide the chenna discs/patties into the boiling sugar syrup. Cover the pan with a lid and let it simmer on medium heat. The discs will puff up and float to the surface. Flip them gently halfway through the cooking process.

Cool and Serve: Once the discs are cooked through and tender, remove them from the syrup using a slotted spoon. Let them cool completely. Serve chilled, optionally garnished with chopped nuts like almonds or pistachios.