First of all, lets make chhena for balls of rasmalai.

Boil the milk and squeeze 1 lemon juice and when milk starts to curdle then stain excess of water.

Now in a muslin cloth put the chhena into it and tie the knots from all the corners of cloth.

Hang it on the tap so that excess of water is removed.

Hang it for 1/2 to 1 hour.

After that transfer the chhena to the plate and make a very smooth dough.

After that make tiny balls of it.

Now for sugar syrup boil half glass of water in the pan.

When it comes to boil add sugar in it.

Boil it on high flame so that the sugar dissolves.

After dissolving sugar, add chhena balls in it and boil it for 10 mins.

Now cover it with the lid.

For mango rabri, boil milk in a heavy bottom pan.

When it comes to boil, let the milk reduce so simmer the gas.

Now when it starts reducing, add milk mixed custard powder and keep stirring.

Stirr continously and scrape it from the middle and sides of the pan.

Now add mango puree to it.

While stirring if you want you can add grinded dry fruit powder.

Keep stirring and add strands of saffron.

When milk reducrs more then off the flame and add sugar in it.

Keep stirring and add chhena balls in it.

Let it cool down.

Serve it chilled.