Heat 2 litres toned milk in a pan.Switch off the heat when it comes to a boil.Add lemon juice.

The milk will curdle immediately.Add 2 cups of ice cubes in the curdled milk immediately.Drain the curdled milk in a cheese cloth.

Wash the cheese under running water to remove the traces of lemon juice.
Hang the cheese cloth for an hour to drain all the whey from the cheese.

Mean while, heat the full fat milk in a heavy bottom pan.Add saffron and cook on low heat till milk is reduced to half.Blend ¼ cup sugar and cashew nuts in a blender.

Add in the reduced milk.Add rose water and cardamom powder and mix well.Keep the reduced milk aside.Remove the chenna from the cheese cloth.

Add cornflour and baking powder.
Knead the chenna with your palms for 6-8 minutes until it is creamy.Make 12-14 equal size balls from the chenna.

Flatten the balls a little bit.
Heat 1 and ½ cup sugar and water in a pressure cooker.
When the water comes to a rolling boil, add the chenna balls.

Do not over crowd the cooker.The balls should not touch each other.
Put the lid with the whistle and cook on high heat for 2 whistles.

Remove the cooker from heat and let the pressure release on it’s own.
Open the cooker and take out the rasmalai gently and add in the reduced milk.
Make all the rasmalai in the same fashion.

Add 2-3 tbsp water every time before adding the balls in the cooker.
Refrigerate the rasmalai for at least 5-6 hours before serving.Garnish with dry fruits slivers before serving.