For Making Chenna:
Heat milk in a pan and let it come to a boil.

Stir the milk occasionally to prevent burning.

Once the milk comes to a boil, turn the heat to low and add lemon juice/vinegar to it. Stir with a spatula. When you see the green whey separated from the solids, then your milk is curdled, just turn off the heat.

Take muslin cloth and pass the curdled milk through the cloth and rinse well.

Now gather the cloth from the sides and squeeze well. Hang the cloth for 30 mins to remove excess water.

For Making Malai Balls:
Remove the chenna out from the cloth and knead well for about 10-12 minutes.Knead well until it starts leaving the fat or you see your palms are getting greasy.

Divide the dough into 12-14 pieces and roll each piece between your palms to make smooth and round lemon sized balls and flatten them to shape into discs.

For sugar syrup:
Add 1 cup sugar, 5 cups water, and cardamom pods to a large pot and stir well.Let the water boil for few minutes and add the cheese balls into it and cover it.
Cook covered for 5 minutes on high heat. Turn the heat to low and cook for 10 minutes. Let it cool completely.

For Making Rabri:
Heat milk a pan and let it come to a boil.
Add 1 tbsp hot milk to the saffron strands and stir well. Add this saffron mixture to the milk and boil it till it reduced to half. Keep stirring occasionally. Add sugar and mix well. Now add cardamom and chopped nuts and boil for 5 more mins now let it cool.

Assembling the ras mslai:
Refrigerate ras for 2-3 hours if you want to serve chilled.Remove cheese balls from sugar syrup and press gently between palm to remove excess sugar syrup. Transfer them to a platter and soak them in rabri on top of it. Refrigerate them for 2-3 hours. Garnish with nuts and serve chill.