• Pour 3 cups milk to a heavy bottom pot and boil
• Add saffron and sugar when the milk comes to a boil
• Reduce the flame to medium. Stir every 2 to 3 minutes to prevent the milk fromscorching at the bottom
• When a layer of cream forms, just move it aside.
• Boil until the milk thickens and reduces to half the quantity. Set this aside to cool.
• Cool half of this and chill in the fridge. Keep the other half warm

Make Chenna:

• Bring 5 cups milk to a boil in a pot. Turn off the stove.
• Pour lemon juice and keep stirring until the milk has curdled completely.
• If it doesn't curdle then add some more and stir.
• Next if it fails to curdle then turn on the stove & regulate to a low flame. Stir untilit curdles.
• Turn off the stove. Pour ice water or add ice cubes to the pot and set aside for 2mins
• Drain to a muslin cloth lined over a colander.
• Pour fresh water over the cheena and rinse well. You can also do it under running water for the sour taste to vanish.
• Wrap the chena in the cloth. Squeeze off excess whey and make a knot
• Next hang it for about 45 minutes to 1 hour for the excess whey to drain off
• Chena should not have any excess dripping whey & should not be completely dry. It must be moist and grainy but not very sticky or dry.

Kneading Cheena:

• Transfer the chenna to a plate. At this stage chenna should not have any excesswhey in it.
• Knead well for about 3 to 5 minutes until smooth. Chenna should not be grainy but must be smooth. Do not go by the time but focus on the texture – smooth, non grainy and non-sticky texture is required.
• Make 12 equal balls and flatten them to make discs.
• If the discs are slightly cracked on the sides, roll the sides gently. Set theseaside.

Sugar Syrup:

• Bring 3½ cups of water to a boil with 1 cup sugar.
• Stir until the sugar dissolves completely. Then add cardamom powder
• When the sugar syrup begins to boil rapidly, then add the discs gently.
• Cook covered for about 9 to 10 minutes on a moderately high flame
• Turn off the stove. Remove the pot from the stove to avoid cooking further.
• Keep the lid closed for the next 20 mins to avoid them turning flat or shrinking.
• When done they will sink in the syrup.

Make Rasmalai:

• Take off the discs to a plate and cool them.
• Squeeze them gently in between your palms to remove sugar syrup.
• Add these to the half of the warm thickened milk or rabri.
• Rest them for 3 to 4 hours. Pour the other half of the chilled rabri to this just before serving
• Garnish rasmalai with chopped nuts.