Heat milk in a heavy-bottomed pan over medium heat, stirring occasionally, bring the milk to a boil, then reduce the heat and cook until it reduces to at least 75 % i.e. 3 cups approx.

While the milk is reducing, take a tablespoon of the hot milk from the pan and add it to a bowl containing the saffron. Mix it well, to extract its flavor and color into the milk. Set the bowl aside while the milk continues to cook.

Once the milk has reduced to 75%, add the sugar, mix to dissolve the sugar.

Add the saffron milk, the nuts,food color, and the cardamom powder, cook another minute. Then switch off the heat and set the pan aside to cool down.

Bring milk to boil in heavy bottomed pot/pan. Stir in between to avoid the milk from burning or sticking at the bottom of the vessel.

Once the milk boils, switch off the heat and let it stand for about 5 minutes. Now add vinegar/ lemon juice, 1 tablespoon at a time, stirring with each addition, until the milk splits and you see the greenish whey.

Line a strainer with muslin cloth over a big bowl, drain the split milk, collect the whey. You can use this whey for kneading dough for bread's/ chapatis or even make a soup. Gather the edges of the muslin cloth, squeeze out the water (exercise precaution as it will be very hot). Wash the chenna well under running water to get rid of the vinegar or lemon juice smell.

Make a knot/ or secure with a thread /rubber band and hang it for about 30 minutes. Do not let it dry completely, let it retain little moisture.

After 30 minutes, open the assembly, transfer it to a bowl, since it is fresh you can easily crumble the paneer with your hands. Set aside. (This yielded me 230 grams of paneer).

Knead the chenna with the heel of your palm and fingertips by dragging in a forward motion until it is smooth. Scoop the chenna again and keep kneading with the heel of your palm until you feel the chenna starting to give out some grease/fat and it turns into a smooth and soft dough. You should be able to make a smooth ball with minimal cracks if it has been kneaded well. This will take around 10 minutes for the dough to come together. Alternatively, you can pulse the chenna 5-6 times in the mixer or food processor, until it forms a soft dough when you press the chenna with your hands. You do not want to do overdo the pulsing part.

In the meanwhile, start making the balls. Divide the dough into 12 equal parts. Roll out each in a smooth ball between your palms then flatten them gently. Set aside on a plate.

Prepare the rest in the same way.

Drop the prepared flattened balls, one at a time. Cover with the lid and let it cook on medium-high heat for 15 minutes until it absorbs the sugar syrup and doubles up in size. Remember the sugar syrup must be boiling when you put them in.

Remove the pan from heat, leave it aside to cool down completely, at least 30 - 45 minutes. Do not touch the rasgullas, as they will be very soft at this stage. Let them stabilize.

I usually don't check, because I can tell if they are done. I let them sit undisturbed for 30 - 45 minutes without opening the lid. To check if they are done, drop one rasgulla in a glass filled with clean water. If it sinks, it is done. If it floats, it needs to be cooked further.

They will come back to their original shape even after squeezing out the water.

Squeeze out the excess syrup from the rasgulla, with the help of a slotted spoon, or simply squeeze it out pressing it between your clean palms.

Immediately transfer it to the ras, prepared earlier, which should have cooled down by now. Refrigerate the rasmalai for 3-4 hours or until you are ready to serve. The balls will soak up all the sweetness and aroma of the milk, best served chilled! Enjoy