Boil milk, once it starts to boil switch off the flame, add lemon juice and keep stirring, after 2-3 minutes the milk will separate and using a muslin cloth, drain this mixture. Squeeze all water from this chenna, hang it for 1 hour so that all water drips from it. In a pan boil water and sugar.

Meanwhile knead the chenna with your palm for about 6-8 minutes gently. Add flour and once again knead gently to form a smooth dough. Make very small and smooth balls of this chenna.

Make sure there are no any cracks on the chenna balls. In boiling sugar water transfer all the balls, cover with a lid and boil for 5 minutes. After 5 minutes remove lid with the help of spoon turn all rasbhari gently and cover the lid again.

Boil this for 15-17 minutes. After 15 minutes remove lid switch off flame, wait to cool down. Now add rose water, cardamom powder and saffron. Refrigerate and enjoy chilled.