Transfer the milk in a thick bottomed pan. The pressure cooker is the best.

Soak a few strands of saffron in the ¼ cup milk and set aside.

Let the milk come to a boil. I prefer to do this on low flame and I use a ceramic plate called basundi stone (see the picture). This prevents the milk from burning.

Stir the milk occasionally.

After about 10 minutes your milk will be a bit reduced now add the sugar, stir and continue boiling.

Do not forget to stir occasionally.

After 20-25 minutes the milk will have thickened well. Add the saffron milk and crushed cardamom mix. Bring to a boil and switch off the flame.

In case you are using readymade rasgulla like me then transfer them to a bowl. Take 1 ball and gently squeeze it between your palms. Transfer to the warm milk.

If you are using homemade rasgulla wait for the rasgullas to cool a bit before squeezing them and transferring them to the milk. You can also flatten them a bit. (I have never managed to flatten the readymade ones.)

Your rasmalai is ready, you can eat it now. In fact, I love the ras malai at this stage too. The milk has not seeped in the rasgulla but still, it is delicious.

But be a good girl Archana and transfer to a container cover it and chill it in the refrigerator overnight or for 5-6 hours. Preferably when you are in office they will rest well.

Garnish with chopped pistachios, rose petals and few saffron strands before serving.