Rasmalai Balls:
In a heavy bottom pot add 1 litre milk. Bring it to boil and stir occasionally.

Add lemon juice and stir well till milk curdles completely. Switch off the flame and leave it for 2-3 minutes.

Sieve with a thin cloth and drain the curdle water and collect the soft cheena.

Rinse the chenna under running water to remove the lemon flavour. Squeeze the water well.

Knead the cheena well to make it a smooth dough. Add tsp cornflour and and mash constantly for 5 minutes using palm. Press it until soft.

Take small portions and give it a round shape. Press and flatten then keep in a plate. Prepare all like this.

Heat 1 cup sugar and 4 cups of water in a vessel. Cook until sugar dissolves.

Put chenna balls into sugar syrup one by one. Keep the flame high.Cover and cook for 10-12 minutes. Once ready the ball will double in size. Turn off the flame and let it cool.

For Ras:
In a heavy bottom pan add 500 ml of full fat milk. Turn on the flame and allow to boil in low flame. Stir at regular intervals.

Cook until 50% dense. Add sugar, few saffron strands and chopped dry fruits.

Mix it well and cook for another one minute and switch off the flame.

Take out the flatten balls from sugar syrup and gently squeeze off extra syrup.

Transfer the flatten balls to the thickened milk.

Garnish with some chopped pistachios.