Squeeze some lemons, you will need 2 tblspn of lemon juice, line a sieve with muslin cloth and place it over a big bowl.

Take milk in a pot and put it on high heat. Let it come to a boil. Once it boils, take it off the heat. Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. Strain it in the sieve.

Now take a big bowl of cold water and wash the chenna well. rinse it in three changes of water. Now squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it over a tap and leave it to strain for 30 mins. I squeezed occasionally to make things faster.

Now take sugar and water in a big pot and mix well so the sugar is melted. Once the sugar is melted, put it on stove and let it come to a rolling boil. You can flavour the syrup with cardamom and saffron.

After 30 mins, take the chenna in a bowl and knead it gently, by rubbing with your palms and knuckles till you get a soft dough. Once a dough is soft, take a small portion from it and roll it in your palms gently till you get a smooth ball. Repeat with the remaining dough as well.

Now drop the balls into the sugar water and cover it with a tight lid and cook it for 8 to 10 mins till the ball has tripled in volume. Reduce the flame and cook on medium heat for 2 minutes. Now reduce it even further and cook on low for 2 minutes. Now take it off the heat and don't open the lid. let it cool with lid covered for 2 to 3 hours. Leave in the syrup overnight.

Start by making rasgullas, you can use store bought ones for easy method.

Take 11/2 litre milk in a big pot and boil it till it is reduced by 1 litre. Once it has reduced, add in sugar and boil till it is little thick. Add in saffron, cardamom powder and mix well.

Squeeze rasgulla with your hands to remove the excess sugar syrup. Add this to the milk and simmer for 10 minutes.

Finally add in chopped nuts and mix well. Place this in fridge to get cold. But you can serve this warm.

Take rasgulla and squeeze the sugar syrup from it. Set aside.

Take milk, condensed milk in a sauce pan and bring it to a boil. Boil for 10 mins till it is reduced a little. Add in saffron and simmer for 2 minutes. Now add in the squeezed rasgullas and simmer for 10 minutes. Sprinkle in ground cardamom, chopped nuts and mix well. Simmer for 2 more minutes.

Serve rasmalai cold or warm.