Ras-malai

1. Meanwhile when your Rabdi is boiling on low flame take another heavy bottom pan and
   add Milk in it.Turn on the heat on high and keep stirring it.
2. When it comes up to a rolling boil turn off the heat and let it rest for 7-8 minutes.
3. Now add Lemon Juice or Vinegar in it and keep stirring it until it curdled. I used Vinegar 
    in the recipe.
4. Take a Sieve lined with Muslin cloth. Pour the Chena mixture and drain it through.
5. Wash the milk solid with fresh water couple of time to get rid of Lemon/Vinegar smell.
6. Squeeze out all the water and keep heavy weight on the Potli(bundle) of chena for 30
    minutes.I used heavy bottom pan on it. 
7. Take out Chena and start kneading it for 10 minutes or until it is smooth enough and
    comes together. Make Key-Lime size balls and flatten them.
10.In a pan add 4 cups of Water and Sugar. Bring it upto a rolling boil. Add flat balls into 
      the syrup.
11.Cook them for 15-18 minutes. Turn off the heat.Let it rest for 20 minutes or until you can
      handle the heat when you squeeze them.
12. Squeeze the balls and add them in Milk mixture. When it is on room temperature, place
      them in refrigerator for overnight or at least 4 hrs.

1.In a heavy bottom steel pan add Milk and Heavy cream together and heat it on high flame
   until comes up to a rolling boil.
2.Now reduce the heat on slow and keep heating it.Keep stirring it occasionally to make
   sure Milk doesn't stick to the pan.
3.After 40-45 minutes ¾ quantity is left. At this point add Sugar,Cardamon and Saffron
   strands and mix very well.
4.After 50 minutes it gets more thicker. Turn off the heat. Add Pistachio and Almond slices.