In a pot,add milk and bring it to boil,add saffron strands,green cardamom,sugar,pistachios,almonds and mix well,bring it to boil and cook on low flame until milk is reduced to half (approx. 12-15 minutes) and keep mixing in between.
In a pot,add milk and bring it to boil then remove from flame and rest for 5-10 minutes to bring down the temperature.
In water,add lemon juice and mix well.
In milk,add lemon juice & water and mix well and rest until milk curdles completely.
In a bowl,place strainer,muslin cloth and strain the curdle mixture through the strainer to separate whey and rinse with tap water to remove lemon juice completely and squeeze well and hang for 10 minutes.
In a bowl,add strained cheese and mash well for 10 minutes until its smooth.
Add cornflour,mix well and knead the mixture until smooth (approx. 5 minutes).
Take a mixture (1 tbs) and make smooth rasmalai balls with no cracks then flatten the balls on your palm (makes 13-14).
In a wok,add water,sugar,mix well and cook until sugar is dissolved.
In sugar syrup,add rasmalai balls & cook for 3 minutes in sugar syrup,cover & cook for 12-15 minutes or until double in size.
Turn off the flame,add ice cubes and let it rest for 8-10 minutes or until all the ice cubes melt.
In a serving dish,add prepared saffron milk and rasmalai balls.
Garnish with pistachios,almonds and saffron.
Refrigerate for 3-4 hours & serve chilled!
Do not add lemon juice in boiling milk.Wait for few minutes to reduce the milk temperature.
Knead the cheese curdle for at least 10 minutes to make rasmalai soft.
Note that after a proper kneading,curdle mixture should not stick to your hands or with spoon.
After adding lemon juice when curdles begin to form,do not stir the syrup.
Always prepare sugar syrup in wide wok/pot.
Pot mein doodh dal ker ubal lein,zafran,hari elaichi,cheeni,pista aur badam dal ker ache tarhan mix karein aur ubal anay ka bad halki ancch per doodh adha reh janay tak paka lein (approx. 12-15 minutes) and bech bech mein chamcha chalatay rahein.
Pot mein doodh dal ker ubal lein aur chulhay sa hata ker 5-10 minutes kliya temperature kum hunay kliya rakh dein.
Pani mein lemon juice dal ker ache tarhan mix karein.
Doodh mein lemon juice & pani dal ker mix karein aur milk curdle hunay tak chor dein.
Bowl mein strainer aur malmal ka kapra rakh dein aur curdle mixture ko strain ker ka whey alag ker lein phir tap water sa ache tarhan dho lein taka lemon juice nikal jaye aur haathon ki madad sa pani ko squeeze ker lein aur 10 minutes kliya hang ker lein.
Bowl mein strained cheese dal ker 10 minutes ya smooth hunay tak ache tarhan mash ker lein.
Cornflour dal ker ache tarhan mix karein aur 5 minutes kliya mixture ko smooth hunay tak ghond lein.
1 tbs mixture lein aur rasmalai balls bana lein (with no cracks) aur haath ki haateli per pheela lein (makes 13-14).
Karhai mein pani aur cheeni dal ker ache tarhan mix karein aur cheeni ghul janay tak paka lein.
Sheeray mein rasmalai balls dal ker 3 minute kliya paka lein phir dhak ker 12-15 minutes ya size double hunay tak paka lein.
Chulha bund ker dein aur ice cubes dal ker 8-10 minutes ya ice cubes melt hunay tak chor dein.
Serving dish mein tayyar saffron milk aur rasmalai balls dal dein.
Pista,badam aur zafran sa garnish ker lein.
3-4 hours kliya refrigerate ker lein aur thanda serve karein!