Boil the milk, and once it comes to a boil, turn off the heat. Stir the milk for 2 to 3 minutes to prevent cream from forming. Mix four tablespoons of water with the vinegar and slowly add it to the milk while stirring until the milk curdles.

Place a cotton cloth over a strainer and strain the curdled milk. Rinse it two to three times with clean water to remove the sourness from the curds. Lightly squeeze and hang the cloth for half an hour.

Put the curds in a plate and knead with your palm for 5 minutes. Add one teaspoon of arrowroot and knead until smooth. Then make small balls from it.

Take sugar and water in a pan and bring it to a boil. Once the water starts boiling, add the prepared balls. Cook on high heat for 20 minutes until the balls double in size and float to the top. This means your Rasmalai balls are perfect. Set the balls aside to cool. Now, to make the Rasmalai milk, heat the milk on the stove.

Soak saffron in a little milk in a bowl. Once the milk boils, add the saffron milk, cardamom powder, and sugar, and boil for 20 minutes.

Add almonds and pistachios, then turn off the heat. Squeeze the water from the prepared balls and add them to the cooled Rasmalai milk. Refrigerate to chill. Your delicious Rasmalai is ready to eat.