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
