Pour 1 litre milk to a heavy bottomed pan and boil.

When the milk comes to boil add Sugar and saffron.

Reduce the flame to medium. Stir every 2 to3 minutes to prevent the milk from scorching at the bottom.

When the layer of cream forms just move it aside. Boil until the milk thickens and reduces to half the quantity. Add cardamom powder and set this aside to cool.

Now for chena boil milk in a pan.when it comes to boil add lemon juice and keep stirring until the milk has curdled completely.

Remove from heat and add ice cubes to the pan and set aside for 2 minutes.

Drain to a muslim cloth lined over a colander. Pour fresh water over the chena and rinse.you can also do it under the running water for the sour taste to vanish.

Wrap the chena in a cloth and make a knot.hang it about 40 minutes. Now transfer the chena in a plate.

Kneaded well for about 3-5 minutes until smooth. Make equal balls and flatten them to make discs.

For Sugar syrup in a pan boil 3 cup of water with 1 cup of Sugar.boil until the Sugar dissolves completely. Add cardamom powder and boil.add prepared chena balls.

Cover and cook it for 9-10 minutes on high flame. After 10 minutes remove pan from heat. Close the pan for 10 minutes.

Take out the chena balls from Sugar syrup.keep it in a plate and cool them. After cool down completely squeeze them gently in between your palm to remove Sugar syrup.

Add this in prepared rabri.rest for 1-2 hours. Garnish ras malai with chopped nuts and silver berq.