Boil the milk. Add custard powder in cold milk.
Then add in boiled milk. Stir very well.
Add saffron, cardamom powder, sugar in it.
Then milk looks thick in consistency. Switch off the flame and put in dryfruits and keep it in a cool place.
Boil the milk in pan. Then add 1/2 cup water in it. (for soft chenna)
Add the lemon juice stir well.
Take a strainer, cover it with a cotton cloth.
Put the curdled milk in the strainer. Wash the chenna very well for at least 4-5 times with water.
Now hang it for 30 minutes to drain out water.
In a cooker, add water and sugar. Allow the sugar to melt on high flame.
While the sugar syrup is boiled, reduce the flame and add saffron.
Knead the chenna very well, at least 15 minutes. Now make 5-6 equal size balls for chenna.
While the sugar syrup is boiled, put the balls in it.
Pu lid on the cooker and after 1 whistle reduce the flame for 15 minutes.
After 15 minutes switch off the flame. Ready rasgulla put in the rabri and garnish with dryfruits.
Take rasmalai, keep in the fridge and after 1 hour serve it.