In a pan, mix together sugar and water and bring to boil.

By the time, knead paneer to a sift dough and divide it into 13 or 14 equal portions.

Roll each into a smooth ball and add them to the boiling syrup.

Keep flame low and cook for 10 minutes. Switch off flame and allow it to cool completely.

In another pan bring milk to boil.

Simmer and reduce milk to half the quantity.

Add in condensed milk and cardamom powder and boil for two more minutes.

emove from flame and set aside to cool.

Remove the rasgollas from the sugar syrup, strain it well and add them to the milk.

Chill it for one or two hours.

Garnish with pistachios and saffron at the time of serving.