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 from scorching 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.

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 until it curdles.

Turn off the stove. Pour ice water or add ice cubes to the pot and set aside for 2 mins.

Drain to a muslin cloth lined over a colander.

Pour fresh water over the chena 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. Please check the images above the recipe card.

Transfer the chenna to a plate. At this stage chenna should not have any excess whey 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 these aside.

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.

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.