To make Vrat Rasmalai, pour the milk into a pot and bring it to a boil. Mix 2 tablespoons of lemon juice with half a cup of water and slowly add it to the milk while stirring continuously.

Once the curds separate from the whey, strain it well to remove all the water. Rinse it 1-2 times with water and set it aside for 15-20 minutes.

Transfer the curds to a plate, add cornstarch, and knead it with your palms for 10-12 minutes until smooth. Divide it into equal parts and shape them into flat Rasmalai discs.

Meanwhile, in a pan, boil 1 cup of sugar with 3 cups of water until it comes to a boil.

Add the Rasmalai discs and cook on medium heat for 12-15 minutes. Flip them and cook for another 10-12 minutes on the other side. Turn off the heat and let them cool for 10 minutes.

In a bowl, take ice cubes and add them to the prepared sugar syrup.

To make Rabri, pour milk into a pan and reduce it by 25%. Add a few saffron strands, food color, and cardamom powder, and mix well.

Add chopped pistachios and almonds, then add sugar and cook on medium heat for 8-10 minutes. Turn off the heat.

Remove the Rasmalai from the syrup, squeeze gently, and place them in a dish. Pour the prepared Rabri over them and refrigerate for 2 hours to chill.

Our delicious Vrat Rasmalai is ready to enjoy.