Heat milk in a saucepan,allows to boil.When it starts to boil ,put on low flame and add 1tbsp lemon juice slowly to the milk ,wait for 10 seconds and add the balance lemon juice.

Now the milk has curdled. Pour the milk through a muslin cloth in a strainer.

Gather the towel from the sides and rinse the paneer very well in running water. Squeeze the water with hand and hsng paneer for 30-45 minutes.

Open the paneer and mix it well for 7-10 minutes or till it becomes a smooth dough.

Pinch small portions from the dough and roll it between your palm to a smooth balls.Gently press the balls in between your palm.

Boil 3 cups of water in a pan,add 1 cup of sugar,cardamom powder and allows it to boil. When it starts to boil,gently add all the balls into it.Cover and cook on high flame for 5 minutes. Then cook on low flame for another 15 minutes. Rasgullas are now cooked. Place all the rasgullas into the fresh water and keep it in the fridge.

For preparing the syrup,boil the milk in a saucepan .Add saffron,cardamom rose water,crushed almonds ,simmer the milk on low flame. Stir continously. Add sugar and simmer until the milk reduces to half.Keep aside to cool.

Soak the rasagullas to the prepared thickened milk.

Rasmalai is ready. Serve it chilled.