Boil milk in a heavy bottom pan. Once it comes to a boil, turn off the flame and then start adding vinegar till the milk curdles completely.
Place a cheesecloth over a colander, and over a bowl if you want to save the whey. When completely cooled, gently pour and strain. Let the curds drain, and gently rinse with lukewarm water (to remove vinegar)

Gather the ends of the cheese cloth together, resisting the temptation to squeeze the water out – and let it drain naturally for 20 minutes. Add cornflour and start kneading the chena until it’s soft and smooth it will takes around 10 mins. Once it’s smooth, make small balls out of it.

Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Then add the rose water. Drop the balls in boiling sugar syrup and cook for 15 minutes. Don’t overcrowd the balls as it will double in size while cooking.

Once the thickened milk is cooled down for 5 mins(should be warm), add the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.