For Rasmalai: Heat milk in a pan and bring it to boil, add lemon juice stir well and milk will curdle and become chena.
Strain the chena on a strainer lined with a cloth on it.
Lift the cloth from all sides and squeeze out the excess water and let the chena cool down
Wash the chena with some cold water and again squeeze out the excess water.
Take out the chena on a plate, knead it for 4-5 mins untill soft.
Add 1/2 tsp if cornflour mix well and again knead chena for 2 mins. Dough is ready.
Heat water in a pan add sugar and make sugar syrup of it.
Make small size balls of chena and cook in sugar syrup for 10-12 mins on high flame.
Once done take out and keep aside
Now prepare the rabdi heat milk in a pan and let it boil till its half in volume.
Add chopped nuts, sugar, elaichi powder, kesar strands, condensed milk and cook till it thickens.
Once done switch off the flame and let it cool down.
Once both rabdi and chena is cooled down, gently squeeze out the sugar syrup from chena and transfer in the prepared rabdi. The rasmalai is ready.