Heat milk and add curd as soon as it starts to boil.

Remove from flame and keep stirring the mixture. If it doesn’t curdle, add a tsp of vinegar to the milk.

Once the paneer is separated from whey and the whey is clear, drain it in a cloth lined sieve.

Let it drain for five minutes.

Now squeeze the cloth and remove as much whey as possible.

If the paneer has liquid content, they easily disintegrate while boiling.

Take the well-drained paneer in a large plate and crumble it.

Using your palm crush the paneer to make it smooth.

The paneer when properly kneaded, will come together like soft dough.

Add corn flour and mix it well.

Divide the dough into 15-16 equal portions.

Roll each into a smooth and tight ball and set aside.

Mix together water and sweetener in a pan and remove from flame once it starts boiling.

Keep it aside.

In another saucepan, add 400-500 ml of water and cardamom powder.

Once it starts boiling, reduce flame and add the prepared paneer balls to the boiling water.

Cover and cook for five minutes.

The balls will first sink to the bottom and then will rise to the top and will also become larger in size.

Take it out and drain the water and add it to the other pan with sweetened water.

While it is soaking, cook the next batch of rasgollas.

Once all the rasgollas are done, allow them to soak in syrup until it cools down completely.

To mawa, mix together sweetener, cardamom powder and saffron and mash it we..

Add piping hot milk little by little to the mawa mixture to make a thick lump free ras.

Add the drained rasgollas to the milk.

Add the milk skin on top of the rasgollas, garnish with saffron strands and pistachios.

Cover and refrigerate for a minimum of four hours.

Transfer three to four rasgollas to a serving bowl along with the ras and milk skin, top with more pistachios and serve it immediately.