Heat 1 quart of milk until it boils, then let it cool to a warm temperature. Gradually add vinegar while stirring with a spoon. This will separate the curds from the whey.

Pour the curdled milk into a strainer and rinse the paneer well with water to remove the sourness of the vinegar or lemon. Place the paneer in a muslin cloth or handkerchief, tie it into a bundle, and hang it on a tap or high place to drain the water. It takes about 30-35 minutes for all the water to drain.

Meanwhile, in a heavy-bottomed pot, make the rabri by boiling the milk until it reduces by half, stirring continuously. Add cardamom powder and saffron for enhanced flavor and color. Mix in a tablespoon of sugar or to taste, and add some chopped pistachios. Once the rabri is ready, turn off the heat.

Once all the water is drained from the paneer, knead it well for about 15 minutes. The more you knead the paneer, the better the rasmalai will be. Form small balls from the paneer.

In a deep pot, boil one cup of sugar and water. Once the water starts boiling, add the paneer balls. Initially, keep the heat high, then cook the rasgullas on medium heat.

Check and stir the rasgullas occasionally. Cover and cook for about 15-20 minutes, then turn off the heat.

Once the rasgullas reach room temperature, add them to the prepared rabri. Add chopped pistachios and almonds. Once the rasgullas are at room temperature, refrigerate them for 5 to 6 hours. Chilled rasmalai tastes even more delicious.

Kesar Angoori Rasmalai is ready. Serve and enjoy.