First, take milk in the pan when milk starts boiling then turn off the gas and add vinegar water in milk then the milk will turn to a chena. Then wash the chena in running water and keep it in a muslin cloth or handkerchief and keep aside for 1 hour.

Then rub the chena in a plate with the help of your palm for 10-15 mins. Then make the balls and press with palm. The another side water & sugar boiling in a pan 1/2 cup sugar & 4 cups water when water start boiling then add chena balls on high flame for 20 mins balls turns big in size and comes up. Means your rasmalai balls are perfect.

When balls are ready squeeze water then add in rasmalai milk.

Another side boil milk add kesar milk, elachi powder, sugar and boil it for 20 mins. Then add badam, pista and turn off the flame.