Bring 1 litre milk to boil with a continuous stir in between.

Add lemon juice/vinegar to curdle the milk & strain it in a muslin cloth. Hang this by making a “potli” for about 1 hour.

After that take the chenna into a plate & start kneading it with your palms to make a soft, non crumbly mixture. It will take 8-10 minutes.

Make flaten balls from this dough. & meanwhile prepare sugar syrup by adding water & sugar to a pan. Add cardamom powder to it.

When it comes to a boil; add the chenna balls to it & let them cook in that syrup for about 10minutes.

Let them cool a bit. Meanwhile prepare rabri by boiling & reducing 2 litre of milk.

Add condensed milk & saffron to it. Stir well & keep it on a low flame till it becomes a bit thick.

Lastly add chopped nuts & cardamom powder to the rabri. & let it cool down a bit.

After that take those chenna balls/rasgullas & squeez the excess syrup & drop them into the rabri. Let them rest in the refrigerator for about 2hours & serve them chilled. 😊