Take a pan/kadai and pour in the milk. Bring it to a boil, then pour in the curd and mix well.
Once the milk solidifies, switch off the stove and let rest for 2-3 minutes.
Next put the ice cubes into the milk, then keep aside for another 2-3 minutes.The white solids are known as chenna and the liquid separated is known as whey.
Then filter the chenna with the help of a muslin cloth and draw out the whey.
Tie up the chenna in a clean muslin cloth and hang for 40-50 minutes, so that the excess whey drains out.
Note that the chenna should not consist of any whey.
Take a pot/pan, pour in the water with the sugar and bring to a boil.
In the meantime, knead the chenna well to make a smooth dough. Then make tiny balls from this mixture and keep aside.
Note: they will swell up and double in size.
Add cardamom powder into the boiling sugar syrup.
While the syrup is boiling, gently add in the rasgulla balls one at a time.
Cover with a lid and let it cook on medium heat for 10 minutes or so.
Make sure to move around the rasgullas, once every 2-3 minutes so that the rasgullas get puffed and cook well.
Once cooked, let it cool down then refrigerate for a while.
Garnish with saffron/chopped almonds and serve warm or chilled as per your taste.