Rasmalai

Boil milk in high flame

Allow it to cool a little

Add vinegar and mix well until the milk curdles well

Add ice cubes and water and mix well

Filter the malai in a muslin cloth tie it tight and hang it for about 1hr such that the remaining water drains

Knead the malai on a worktop along with maida and corn flour until it turns super soft

Divide them into equal balls and make them into a patties

Boil milk in high flame

Add saffron and simmer the flame

Allow the milk to reduce to half volume, stir continuously

Add sugar and mix well until it dissolves

Once it comes to a boil, switch the flame off

Add cardamom powder

Boil sugar in 5 cups of water

Reserve about 1 cup of sugar syrup and allow it to cool

Add little water to maida and mix well

Pour the maida flour water into boiling sugar syrup so that it makes froth

Add the malai patties and boil it for about 10min

Transfer the patties into the cool sugar syrup and allow it soak for 30min

Squeeze the syrup and transfer to the rabdi and allow it to soak in rabdi

Garnish with the crushed nuts

Keep in in a refrigerator

Serve cool