Take a 1 litre of cow milk and boiled the milk and than add lemon juice and mix it the milk will crudle and strain the chena in the vessel and squeeze the extra water take out the chena in the plate

Mash the chena with hand until it will soft and add half TSP cornflour they mash again for 5 min the dough is ready

Prepare the balls from chena and press the flatten like a peda they take a plate and keep all peda in the plate

To make sugar syrup add 300 grs auger and 4 cups water they the sugar syrup is boiling they add chena peda one by one and keep flame high and cover it and cook it for 15 min check the rasmalai peda is soft and spongy Take out the rasmalai from the sugar syrup

Take a pan add full cream milk turns cook until 50% the milk then add dry fruits add saffron soaked milk and Elachi powder in it. Turn off the flame

To serve the rasmalai peda in a plate and then pour milk over it and Granish with a pista keep the rasmalai in refrigerator for 4hours

Ready for cool and delicious rasmalai for eat it