Boil 1 litre milk and add lemon juice to the boiling milk. Do not reduce the heat. The milk with start separating the curd and whey.

Once the curd is fully separated, strain out the curd and run it under cold water and set it aside.

Put the remaining milk in a thick bottom pan and add saffron and 3 crushed cardamom pods. Leave the milk to reduce on low heat, keep stirring occasionally so that it does not burn. Remove once it is reduced to 40%.

Blend the separated curd in a blender. Knead the curd till the fat is separated. It will have a paste like consistency then you can form a dough. Make even balls from the dough and flatten them slightly.

Boil 1 ½ cup sugar in water in wide pan. Add the flatten dough balls to the water and boil for 18-20 mins. The water should be boiling all the time.

Remove once the balls have doubled its size. Give the balls a little squeeze, be careful as they can break. Handle very gently.

Add remaining sugar to the reduced milk and dissolve then add the balls to the reduced milk and refrigerate for 4-5 hours.

Garnish with chopped nuts of your choice and enjoy your Rasmalai!