Take 1 li cow milk & boil it,keep it for 2 min.s then add 2-3 pinches citric acid,stir well until u see water & paneer separates from each other.
Now take paneer out from whey & cover it with muslin cloth & keep it on any strainer for almost 30 min.s.
Now take 1 deep bottomed pan.put 3 katori sugar in that,add water,1tsp rose water or 2 drops rose essence,1 tsp cardamom powder & let it boil.
Now take Paneer and churn it in Mixer for 3-4 times.take it out & knead it with ur palm & make lemon size balls & little pressed it with ur Palms,dont make round balls..
When sugar syrup is boiling medium the flame & put carefully paneer balls into that,all at 1nc & medium the flame. Immediately covered it for 10 min.s exactly after 10 min.
open the lid and slowly turn them all. and again cover it for 5 more min.s.after 5 min's turn off gas & leave all Rasgullas as it is in Pan for 4-5 hrs
u can see ur Rasgullas are double in the size & completely soaked sugar syrup.
For Basundi/thick milk- take 1li. full cream milk,boil it untill it reduces 60%,stir in between,now add 3tbsp sugar or as per ur test,add safrron & cardamom & 1.5 tsp milk masala.
now squeeze rasgullas softly & arrange them in bottom of bowl,pour rabadi on it & keep bowl in Refrigerator for almost 1-2 hour..
Ur Thandi Thandi Rasmalai is ready to eat,topped with chopped pista & badam..