Boil the milk and once it comes to a rolling boil, reduce the flame and add vinegar 1 tsp at a time, and mix well. As soon as the milk curdles and green liquid whey separates from the solid particles, turn the gas off.

Strain in a strainer, the whey can be used in kneading dough.
Run the chenna(paneer) under cold water for a few seconds to wash away any sourness from the vinegar and squeeze excess water from the chena.
Do not squeeze entire water from it.

After it cools down, take it in a flat utensil and knead it nicely with the heel of your palm, once it becomes smooth and pliable Add sugar and knead again till sugar is mixed well.
Another way is to put it in a mixie jar and pulse it for a second, 3/4 times, chena becomes soft and then in a flat vessel mix sugar in the soft chena

Add soaked saffron to the chena and mix well.
Remove the rasgullas from the syrup, cut it slightly to form a base, and squeeze out excess syrup from the rasgulla.

4-5 elongated spoons are required
Make petals with the spoon on the sides of the rasgulla
Fill the centre with pistachios and kesar.