Boil the milk in separate pots. In one, thicken the milk, and in the other, make chenna using lemon juice. Never add lemon directly; mix it with a little water first, then slowly add to the milk. Once the chenna is ready, rinse it with cold water to remove the lemon's sourness. Squeeze it in a muslin cloth and hang it for half an hour.

After draining, take all the chenna in a plate and knead it well with your palm until it releases some ghee and becomes dough-like.

Now, make small equal-sized balls and press them slightly with your palm to shape them into discs.

In a heavy-bottomed pot, boil water and sugar. Once the sugar dissolves, slowly add the prepared discs. Cover and cook for 5 minutes, then flip them and cook covered for another 5 to 7 minutes.

The discs will double in size. Turn off the heat and remove them. Let them come to room temperature, then gently press them to reduce the syrup. You can also rinse them if desired.

In the other pot, keep stirring the milk occasionally as it thickens. It should reduce to about half. Then add sugar, chopped nuts, saffron, and cardamom powder. Your rabri is now ready.

By now, the rasgullas should be cool. Pour the rabri into a serving bowl, add the cooled rasgullas, garnish with pistachios, and refrigerate for half an hour before serving. Your delicious Rasmalai is ready to enjoy.