Pour 3 cups milk to a heavy bottom pot and boil.
Add saffron and sugar when the milk comes to a boil.
Reduce the flame to medium. Stir every 2 to 3 minutes to prevent the milk from scorching at the bottom.
When a layer of cream forms, just move it aside.
Boil until the milk thickens and reduces to half the quantity. Set this aside to cool.
When the milk cools down chill it in the fridge.

Boil 5 cups milk in a pot.
Add diluted lemon juice or curd to the milk and stir until the milk curdles completely. Pour more lemon or vinegar if needed. Too much of it will make the chenna hard.
Pour ice water or add ice cubes to the pot and set aside for 2 mins.
Drain to a muslin cloth lined over a colander.
Squeeze off excess whey and make a knot.
Next hang it for about 45 minutes to 1 hour for the excess whey to drain off.

Transfer the chenna to a plate. At this stage chenna should not have any excess whey in it. Knead well for about 3 to 5 minutes until smooth. Chenna should not be grainy but must be smooth.
Make 12 equal balls and flatten them to make discs. If the discs are slightly cracked on the sides, roll the sides gently. Set these aside.

Bring 3 cups of water to a boil with 1 cup sugar. Stir until the sugar dissolves completely. Then add cardamom powder.
Add the discs to boiling syrup gently. Cook covered for about 7 to 8 minutes on a moderately high flame.

Take off the discs to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup.
Add these to the chilled thickened milk or rabri. If you wish you can also simmer for 1 to 2 minutes in the rabri. Allow to rest for few hours if desired.
Garnish rasmalai with chopped nuts. Chill and serve it.