Heat 1 litre full fat milk in a sauce pan.

When it comes to boil , stir well and add about 30 saffron strands.

Stir well and boil milk on low flame till it reduces to half .  During the process , milk froths and comes up . Stir , scrape edges and continue to boil on low flame. It takes about 30 -35 minutes for milk to reduce , half  of the volume.

Whilst in a small mixer jar / blender , add sugar , cashews  and cardamom pods and make fine powder .

Add sugar powder into reduced milk, stir well and bring to 1 boil.

Turn off the stove, add chopped pistachios , slivered almonds and 1 teaspoon of dry crushed rose petals or few drops of rose water or kewra water. If you are using rose essence or kewra essence , then add 1 drop only.

Stir well everything and set aside.

While adding rasgulla into rabri milk syrup , make sure Rasgulla are warm. If rasgulla are refrigerated  , heat  rasgulla syrup , add rasgulla , let it become warm .

Then squeeze in extra sugar syrup from rasgulla , press and flatten rasgulla balls between fingers and add into hot/warm rabri.

Let rasgulla sit in rabri for about 45 to 60 minutes. Once it cools completely, transfer to a air tight container and chill in refrigerator. Rasmali stays good upto 1 week when refrigerated .

Serve chilled rasmali.