Heat 500 ml milk in a vessel, on low heat

Let one boil comes, then switch off the gas and let it cool down for 2 minutes

Then add 1 tsp of white vinegar

After few seconds the milk will curdle on it's own

Place a soft cloth on a big strainer, place a big bowl underneath so that the strained water goes in it

Pour the chenna in it

Wash the chenna very nicely by pouring water over it, so that the sourness of vinegar goes away

Squeeze out the extra water and place it again in a strainer

Place a heavy object or a batta over the chenna, so that more extra water comes out, leave it for an hour

In the meantime place the full fat milk in a heavy bottomed pan and let it cook on low heat

When it reduces to half the quantity, then add sugar and saffron strands

Now open the cloth of chenna and put it in a plate

Knead it nicely with your palm for at least 7 - 8 minutes

In the meantime prepare sugar syrup, by adding 1 cup of sugar and 2 1/2 cups of water, let them boil together until the sugar dissolves nicely

After kneading the chenna, it should be smooth like this

Now make small balls from the smooth chenna

After making all the balls, put them in the sugar syrup

And let them cook for 15 - 20 minutes on medium heat

Then strain out the ready small rasgullas and put them in the reduced milk

Cover the lid and let them cook with milk for 5 - 7 minutes on low heat

When they are done, then let them cool down completely. Put them in the refrigerator for an hour. Then take them out in a serving bowl, add dry nuts and cardamom powder, garnish with chopped pistachios