Rasmalai

Put milk on a flame. Boil the milk and when it boil switch off the flame and than squeeze juice of 1 lemon into it. Stirring completely, strain it into a muslin cloth. Place under tap to let water run over and cool. Strain again and leave to drain.

Rub the chana from your palm for 5 minutes at least till it is smooth. Make small tikki.

Heat a pan and add 1/2 cup of sugar into it with 500 ml of water. Boil the mixture and than put all the tikkies of chana into it. Cover and cook for 20 minutes till double in size.

In another pan add milk into it and keep stirring the milk continously . Add kesar . Cardamom powder and remaining suger into it.

Mix continuously until the milk reduces to half.

Take out the chana from the suger syrup. Press gently and add them into milk.

Garnish with some pistachios and almonds. Chill and serve.