Take all ingredients to make rabri. Pour six cups of milk in a heavy bottom pan. Bring it to boil on low flame.

Add safron strands and sugar to boiling milk. Keep the flame low to avoid milk to flow out from the pan upon boiling.Mix well and keep on boiling until it turns into a required consistency or half in quantity. Stir in between at every 2 to 3 minutes to avoid sticking at the base. It will turn yellow in colour by adding safron. Allow it to rest at room temperature. Keep 1/4th cup separate from it for pouring upon later on rasmalai or leave as it is to cool down.

Further, take ingredients to make paneer cheena. Pour milk seprately again in a pan and bring it to boil on medium flame.

Squeeze 3 to 4 lemon drops in a boiling milk and mix well. Allow the milk to curdle upon it's own.
Add more lemon if required.

When it begins to curdle completely, turn off the flame and immediately add ice cold water to it. Rinse in ice cold water and then drain it.
Tip: Adding ice cold water will help to keep the paneer cheena soft. Rinsing then draining this water will remove the smell of lemon from it.

Transfer it to thin clean muslin cloth so as to drain water completely.
OR - Rinse it by wraping up in the cloth, then putting under running water to remove the smell of lemon if required. Squeeze it and all excess water will be drained off. Wrap and Tie up the paneer cheena in the cloth. Hang in a hook as shown in picture for at least 45 minutes to 1 hour so as to drain water completely.

Open the wrapped paneer cheena to make sure it should not be sticky and there should not be any water contents.Transfer it to a plate. Start kneading until you get smooth non sticky desired texture of cheena.

Take ingredients for sugar syrup.
Blend 6 cardamoms in a blender jar to make cardamom powder.

On the other side, bring 3 and 1/2 cups of water to boil in a pan. Add 1 cup of sugar and prepared cardamom powder to the boiling water.

When water begins to boil rapidly, add prepared round cheena balls in it. Cover immediately and cook for 7 to 8 minutes and they turn to increase in size. Turn off the flame, keep it covered and allow to rest for 20 minutes.

Open it and take out one by one.
Gently sequeze the absorbed sugar syrup by keeping in-between your palms of your hand or with the help of spoon or spatula as shown in picture.

Add them to the prepared warm rabdi. Add 4 to 5 chopped almonds and Pumpkin seeds. Simmer for just 2 to 3 minutes on low flame for the milk to be absorbed by the discs. Do not over cook, they may break.
Note - Added Pumpkin seeds in place of pistachios.

Yellow colored rasmalai is ready to serve. Transfer to serving plates and pour prepared chilled rabri mixture that was kept separate in the initial step.Chilled rasmalai is ready to enjoy.