Boil milk in hard-bottomed vessel .
When milk reaches boiling point, slowly add lemon juice and keep stirring continously.
Milk will start curdling and whey separates. Add some ice-cubes and switch off gas.
Once ice melts completely , pour curdled milk onto cheesecloth or muslin cloth and drain completely.
Squeeze out water and wash under cold water to get rid off citrus flavor.
Hang it for 30 minutes.
After 30 minutes, remove ready chenna or paneer onto a plate and knead it well for about 7-8 mintues till it becomes soft, smooth.
Take some portion of chenna and flatten it on your palm.
Place sugar candy in the middle of chenna and roll to make a tiny ball. Make sure there are no cracks.
Add 1-1/2 cups of water and cardamom seeds in a pressure cooker and bring it to boil.
Now add sugar and stir continously till sugar dissolves.
Add Chenna balls gently and put the lid on.
Pressure cook until 2 -3 whistles.
Switch off gas and hold pressure cooker under running cold water , so that pressure goes off.
Rasgullas will be doubled in size. Remove them in other bowl and let them cool completely.
Reserved 1/4 cup of milk and warm it in a microwave. Add 1/2 tspn of saffron and dissolve it.
Boil rest of the milk in hard-bottomed vessel .
Add condensed milk to the reserved milk and mix well.
Once milk comes to boil, lower the heat and reduce it to half the quantity.
Add condensed milk mixture to it and stir continously.
If require add leftover sugar syrup according to your taste to the milk and mix well. (For us condensed milk was enough to sweeten milk)
Gently press angoor rasgullas and squeeze sugar syrup out of it.
Add these angoor rasgullas , remaining saffron and pistachios to milk and cook for another 5-7 minutes.
Lastly, add cardamom powder and mix well.
Let the Angoor Rasmalai cool down completely.
Refrigerate for 1-2 hours.