Boil milk for paneer. Add lemon juice. Make paneer after washing it with cold water. Keep it for 1 hour.
Meanwhile take another pan and boil milk for Rabdi. Add cardamom and saffron. After it gets boiled add sugar and keep boiling on low flame till it gets little thick. Keep it aside.
Now take a wok and add sugar and water for sugar syrup. Meanwhile take the paneer and crumble it after that knead it for 5 minutes using palm. Then add 1 tbsp semolina. And mix for another 5 minutes.
Now make small shapes of it. Add it into the boiled syrup. Cook for 2-3 minutes. Then cook for another 10 minutes on high flame by covering it. Now flip all the rasmalai and add 1 cup of boiling water to make the sugar syrup thin. Then cook for another 5 minutes.
Now let it cool for 15 minutes. Then squeeze all the water and spread the rabdi over rashmalai. Let it set for 2-3 hours. Then refrigerate for 3-4 hours and serve.
