Boil the milk in a deep non stick pan on high flame, while stirring twice in between ,this will take approx 4 to 5 minutes
Reduce the flame to medium and cook gor 15 minutes or till the milk reduces to half its quantity, while stirring time to time and scraping the sides of the pan
Meanwhile, combine the saffron and warm milk in a small bowl mix well and keep aside
Add the sugar to the boiling milk, mix well and cook on medium flame for 2 to 3 minute
Add saffron milk and cardamom powder mix well
Switch off the flame and add some nuts and mix well
Keep aside to cool for 20 minutes
Boil the milk in a pan on a high flame,while stirring twice in between ,this will take approx 4 to 5 minutes
When milk comes to rolling boil,add citric acid or lemon juice
Mix gradually and stir continuously using spatula.Turn off the flame when solid milk portion and liquid whey portion will start to separates completely
Spread plain muslin cloth over large strainer and transfer overit and drain the whey
Place the muslin cloth with the paneer in a bowl then rinse it in running water or pour 2 to 3 glass glass of plain water and mash it gently 1 to 3 minutes
Drain water and place paneer in a muslin cloth.Squeeze it gently to drain the excess water and hang it for 30 to 45 minutes to get the right amount of moisture
Untie the muslin cloth and transfer paneer to a plate
Crumble it with hand ,it should be crumbly and little moist
Knead it using hand until it all comes together like dough and it starts to relese some fat your palm will turn little greasy
Divide the paneer into equal portions and roll each portion into a small ball
between your palms and flatten it lightly and gently keep aside
Add 5 cups of water in a pressure cooker or steamer, add the 1 cup sugar and bring to a boil, while stirring occasionally so that sugar dissolves completely
Put the paneer balls into the sugar water and cover and steam 6 to 8 minutes
Switch off the flame and allow it to stand in the steamerfor cooling
Remove the rasgulla one by one from the sugar syrup, squeeze them gently in between your palms
Add them to the saffron flavoured milk and stir gently
Refrigerate them for at least 15 minutes
Now Rasmalai is ready serve chilled garnished with pistachios , almonds and cashew nut
5 servings