Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between.

Reduce the flame to medium and cook for 30 minutes or till the milk reduces to half it's quantity, while stirring occasionally and scraping the sides of the pan.

Meanwhile, combine the saffron and warm milk in a small bowl.Mix well and keep aside.

Add the sugar to the boiling milk, mix well and cook on a medium flame for 1 minute.

Witch off the flame, add the saffron-milk mixture and cardamom powder and mix well.

Keep aside to cool for 30 minutes and refrigerate for getting cold.

Now Squeeze the rasgullas gently in between your palms and add them to the saffron flavoured milk and stir gently.