(Balls Method) Boil a milk switch off flame add 1/2 cup of water wait for 10minutes, then add lemon juice till milk curdles.
Use a strainer drain water and collect "chena"
Rinse it under tap water, leave it in the strainer for 15 minutes, then squeeze out remaining water.
Add cornflour and start meshing the chena till smooth.
Once it's completely smooth make small balls.
Heat 1 cup sugar and 4 cup water in a pan boil it, Drop the balls in boiling sugar syrup and cook for 15-17 minutes the balls will double in size.
Take out the balls from the syrup.
(Thickened Milk) In a heavy bottomed pan, boil milk, soak few strands of saffron in a 1 tbsp of warm milk and set aside.
Once the milk comes to a boil low the flame and continue to stir.
After 10-12 minutes add sugar and mix after 20-25 minutes the milk will thicken add soaked saffron milk and crushed cardamom. Also add chopped pistachio mix and switch off the flame.
Take out the cool Rasmali balls from the sugar syurup squeeze and flatten with yours hands.
Transfer the balls to thickened milk chill in the refrigerator for 3-4 hours.
Garnish with chopped pistachio and few saffron strands serve.
