(Balls Method) Boil a milk switch off flame add 1/2 cup of water wait for 10minutes, then add lemon juice till milk curdles.

Use a strainer drain water and collect "chena"

Rinse it under tap water, leave it in the strainer for 15 minutes, then squeeze out remaining water.

Add cornflour and start meshing the chena till smooth.

Once it's completely smooth make small balls.

(Thickened Milk) In a heavy bottomed pan, boil milk, soak few strands of saffron in a 1 tbsp of warm milk and set aside.

Once the milk comes to a boil low the flame and continue to stir.

Take out the cool Rasmali balls from the sugar syurup squeeze and flatten with yours hands.

Transfer the balls to thickened milk chill in the refrigerator for 3-4 hours.