Soak the saffron in warm milk and set aside for 15-20 mins. Let the saffron infuse with milk.

Squeeze out the excess syrup gently from the rasgullas. We just do this by pressing the rasgulla gently in between the palms or two spoons. Make sure you do them gently, if squeezed hard the rasgullas might crumble or break.

Heat a saucepan with milk and bring it to a boil.

Next, add the saffron along with the soaked milk.

And then add in the crushed cardamom or cardamom powder.

Simmer in a low flame so that the milk thickens. Scrap the malai layers in the sides and continue cooking till it becomes creamy.

Next, add the sugar or condensed milk.

Now add the rasgulla to the rabdi. Stir gently.

Finally, add the chopped nuts.

Turn off the heat and let the rasmalai rest for about 30 mins. Keep them covered.

Once the heat is down Refrigerate the rasmalai serve once them chilled.