Take a pan, pour in the condensed milk along with a tablespoon of milk. Whisk well.
Pour in the remaining milk and let this milk mixture boil on a medium flame. Keep stirring for 5 minutes or so.
Next add in the saffron strands, this will change the milk mixture to a slightly yellow colour.
Put in the pistachios, cardamom powder and give it a good stir. Let this mixture come to a boil as it simmers away.
Meanwhile, gently squeeze out the excess sugar syrup from the rasgullas.
Now flatten these rasgullas with the palm of your hands and make them into tikki shapes.
Put these flattened rasgullas into the milk mixture and let it simmer. Cook for another 5 minutes.
Switch off the heat, remove the pan from the stove and keep aside to cool.
Serve chilled after refrigerating it for an hour or so.