First boil milk in a deep vessel.after boil milk add lemon juice,stir constantly and transfer in a muslin cloth and wash chena in a runny water.wash properly so remove lemon juice.. squeeze tightly and drain water from chena.

Now take chhena in a plate.add cornflour and mesh it with palm for 6-7 mnt.noe make a small ball n press it lightly.

Meanwhile take a sugar in a pan add water and bring it to boil.put chena ball in it one by one cover with lid and cook it for 12-15 mnt on a mid flame.turn off flame and leave it on moon temperature.

For rabdi boil milk in a pan.add sugar,milk powder, custard powder and boil it for 10-15 mnt.add cardamom powder and soaked saffron strings in a warm milk.add two three drops yellow food clr and mix it well.let it cool in room temperature.put it in a fridge.now squeeze chena ball and add in a cool rabdi.

Set it for 2-3 hours in a fridge.garnish with almond and pista.and rose petals on top of the rasmalai.