Condense the Milk for Rabri – Add 3 cups of milk to a pan and bring to a boil. Add saffron and sugar when the milk comes to a boil. Stir every 2 mins to prevent from boiling. Boil until the milk thickens and reduces to half its quantity. Set aside.

Make Chenna – Boil 5 cups of milk to a pot and add diluted lemon juice and stir until milk curdles completely. Add more if required.

Put the above mixture on a cloth after draining and make a knot. Squeeze the extra water and hang it for about an hour.

After the water is drained off, take the chenna on a plate and knead well for 3 minutes or so, until smooth.

Make 12 Balls and flatten them. Set aside.

Sugar Syrup – Boil 3 cups of sugar with 1 cup water, stir well and add Cardamom powder.

Add the 12 Discs to the syrup and cook covered for 7 to 8 minutes on simmer. Do not over cook.

Assemble – remove the discs from the sugar syrup after they are cool and squeeze the extra syrup off it. Add these to the Rabri. Garnish with cut nuts and Serve cool after refrigerating.