In a large pan, bring the milk to a boil. Once it starts boiling, reduce the heat to low and add the lemon juice. Stir gently until the milk curdles and the whey separates. Turn off the heat.
Line a strainer with a muslin cloth and strain the curdled milk. Rinse the cheese under cold water to remove the lemon flavor.
Squeeze out excess water from the cheese and knead it until smooth. Divide it into 12 equal portions and shape them into small balls.
In a separate pot, combine the sugar and water and bring it to a boil. Add the cheese balls and cook for about 15-20 minutes until they double in size.
Remove the cheese balls from the sugar syrup and gently squeeze out excess syrup.
In a separate pan, heat the milk and add cardamom powder, saffron strands, and chopped nuts.
Add the cooked cheese balls to the milk mixture and let it simmer for 5-10 minutes.
Refrigerate the Ras Malai for a few hours before serving.
Enjoy!
