Chop almond and pistachio in a nut chopper. Put milk in a kadhai on a stove. Add saffron, cardemom powder and nuts. Mix well and bring it to boil.
Add yellow colour. And let the milk boil for 5 min on low flame. When the milk reduces a little bit after 5 min, add sugar. Mix well and turn off the stove. Let it cool.
This is a very important step..Take out one rasgulla at a time from the syrup and gently press it all around to remove sugar syrup from it. Do not break the rasgulla(By removing the sugar syrup, we are trying to make space for the rasmalai ras that is to be absorbed.) Gently place the rasgulla in rasmalai ras right after. Repeat the process with every rasgulla. You'll see that the rasgulla will absorb the ras, turn light yellow and puff back. Set it aside for 2-3 hours.
The picture below is taken 2 hours after preparing the rasgullas. See how well they have absorbed the ras. Gently transfer the ras malai in the serving bowl and serve. I love to eat with puri and suki potato bhaji. PS: sorry that you cannot see the beautiful yellow colour of rasgullas in the photographs- the camera was changing the original colour in the close-up photos !
