Heat milk in a heavy bottom pan and let it come to a boil. Add few saffron strands in it. The saffron will give a nice yellow colour to the ras malai discs.

Once it starts boiling, remove it from the flame and let it cool a bit. You can add water into the milk to bring the temperature down. So once the milk has cooled down a bit start adding lemon juice slowly till the milk curdles.

Strain the curdled milk using a cotton cloth. What you have now is called chena. Wash the chena properly so that there’s no taste of lemon juice in it. Squeeze out all the water from the chena. This step is important.

Next add the cornflour to the chena and mash with your hands for 7-8 minutes to make it soft and smooth. This is yet another important step to make sure that the rasmalais are soft and spongy.

Meanwhile in a pan mix the sugar and water and let it boil at high temperature.Make small balls from the chena and press them a little to give a disc shape. Remember the ras malai will increase in size later so make small discs.

Put the rasmalai in the water-sugar syrup. The syrup should have been boiling at this point of time.

Let the rasmalais cook in the water-sugar syrup for 15-20 minutes on high flame. The Rasmalai discs are now done.

Take milk in a heavy bottom pan, keep the flame on medium.Once it boils you have to keep stirring it till only 40-50% of original amount is left.Once the milk thickens add sugar and chopped nuts. Also add some saffron strands and the cardamom powder.

Now let the rasmalai discs cool down before you put them in the thickened milk. [the milk should be lukewarm when you add the rasmalai balls]. Garnish with some leftover nuts and serve chilled.