First for making rasgulla take 2 litre of milk. Bring it to a boil. Switch off flame.

After that add 2 tbsp lemon juice to it. Immediately after milk start to curdle staring chena.

Run some cold water over chena to remove the sour flavour of lemon from it. Remove all the water from chena. Let it rest for about 30mins

Fir preparing rabdi take 1 litre full fat milk. Bring it to boil. When milk comes to boil add some strands of Kesar. Add little more for amazing taste and colour.

Keep on cooking the milk on a low flame stirring occasionally. Cook the milk until it reduces to half of its quantity.

After that add almond, cashews and pistachios to it. Also add Elaichi powder.

Remove chena from cheesecloth after 30mins. Knead the chena properly using bottom of palm. Knead chena for 4-5 mins

After that add cornflour for binding and knead again for few mins.

Drop the rasgulla in the sugar syrup and let it cook for 10-15mins. After 10-15 it must have doubled in size.

Remove rasgulla from sugar syrup

Take a rasgulla and remove excess sugar syrup from it using hands and drop it in the rabdi. Let the rasgulla soak rabdi for 5-6 hrs.

Rasmalai is readyyyyyyyy. Garnish it with almonds, cashew and silver vark.