In a heavy bottomed vessel boil milk. Keep stirring occasionally so it won't burn or stick at the bottom. Once it starts boiling, make the flame low. Add lemon juice. Stir properly. Allow it to curdle properly.
If you feel it is not curdled fully, add some more lemon juice. One can notice milk will curdle fully and the separated water-whey which colour is slightly greenish. Now strain the milk on a smooth muslin cloth.
Wash the chena by pouring a glass of water on it. Gather all the sides of the cloth and hang for sometime. Make sure chena should not get too dry nor too moist. It will take around 30-35 minutes to drain the chena
Take 1.5 cups sugar and 5 cups of water in a broad vessel. Keep on a medium flame. Add Cardamom Powder. Make sure the vessel you use should be large enough big as this cottage cheese balls need space to rise.
Take the drained cottage cheese and start kneading. Make sure its crumbly else it is impossible to knead. For me it took around 6-7 minutes to get ghee out of it. It will turn into a soft dough. Make small crack less balls.
Add these balls to the boiling sugar syrup. Cover the vessel. Cook for 12-15 minutes. Take a test, take a rasgulla out of the syrup and keep in a glass full of water. If it sinks its done and if it floats it needs to be cooked more.
The rasgullas will double in size. Now carefully with a spoon take out each rasgulla and keep in drinking water. Make sure there should be enough water for rasgullas. Keep in this drinking water for 30 minutes.
Once the sugar syrup is warm (Not too hot or boiling) add saffron strands and mix well. After 30 minutes take out the soft spongy rasgulla from the water, squeeze lightly and keep again in the sugar syrup.
You can feel the softness when you touch with your fingers. Now allow it to soak sugar syrup for at least 4-5 hours. One can garnish with pistachios. Serve Chilled.