Mash the cooked rice completely in a food processor without adding a drop of water.

Knead the mashed rice into a dough.

Divide the dough into medium equal sized balls.

Gently press the balls to shape them into rasmalais.

Keep them aside.

In an heavy bottomed wok, heat 1 litre whole milk. Bring it to boil.

Once milk starts boiling, start stirring the milk now and then to clear off the sides of the wok and make the milk look creamier. Let it reduce to 1/3 rd from its actual quantity.

At this stage, add sugar. Stir till sugar dissolves completely.

Dissolve custard powder in 3 tablespoons warm milk. Mix it into a smooth lump free solution.

Add this custard mixture to the reduced milk.

Simmer the flame. Mix the custard solution thoroughly in the milk (wok).

Add the saffron strands.

Gently drop the rice balls (rasmalais) into the hot milk one by one without touching each other.

Cook each sides for 3 to 5 minutes. Be gentle while flipping the rasmalais.

Switch off the heat.

Bring to room temperature and then refrigerate the prepared rice rasmalais for 30 minutes or until the time of serve.

Garnish with chopped pistachios and cashews.

Serve chilled.