Heat milk in thick bottomed pan without adding any water.

Bring the milk to boil in medium flame

Once the milk boils, add curd and keep stirring.

Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn't curdle you can add some more curd

keep stirring till milk is fully curdled and water is separated.

Line a muslin cloth in a sieve and drain the curdled milk.

Wash with cold water to easily handle and squeeze the excess water.

Bring together the muslin cloth and allow it to hang to remove excess water for half an hour. Squeeze in between to remove excess water.

After half an hour take the Chenna and knead for 8-10 minutes

Knead till Chenna is soft and smooth.

Take small balls and flatten with your hands to shape as discs.

Shape the entire chenna and keep it ready

Boil 3 cups of water in a pan/cooker with sugar.

Once it boils and sugar is completely dissolved add cardamom powder.

Now add discs and allow it to cook.

Close with lid and allow it to cook for 10 minutes.

After 10 minutes rasmalai would have doubled in size. Carefully flip them and allow to cook for another 5 minutes.

Soft and spongy rasgullas are ready

Allow it to cool completely

Boil milk in heavy bottomed pan

Once it comes to boil reduce the flame

Keep stirring scraping the sides till it reduces to half of its volume. It will take around 35-40 minutes.

Then add sugar and continue to boil for 5 minutes. Consistency can be little thin as rabri will get thicker after cooling down.

Garnish with chopped nuts, cardamom powder and saffron and mix.

Switch off the flame and allow it to cool down.

Once the rasgulla cools down, take them and squeeze to remove excess sugar syrup.

Add the rasgulla to rabri.

Refrigerate and serve them chilled.

Soft and spongy rasmalai is ready.