Heat 2 lt milk in a pan.

Switch off the heat when it comes to a boil.

Add lemon juice in the milk and it will curdle immediately.

Let it rest for 5 minutes.

Drain the curdled milk in a cheesecloth.

Wash the chenna under running water to remove the traces of lemon juice.

Hang the chenna in the cheesecloth for an hour to drain all the whey from the chenna

Meanwhile, heat the remaining 1 lt milk in a heavy bottom pan.

Add saffron and cook on low heat, till the milk is reduced to half.

Blend ¼ cup sugar and almonds in a blender and Add in the reduced milk.

Add rose water and cardamom powder, Mix well and Keep the milk aside.

Remove the chenna from the cheesecloth and add cornflour and baking soda.

Knead the chenna with your palms for 6-8 minutes.

Make 12-14 equal pea-sized balls from the chenna and press the balls a little bit.

Heat 1 and ½ cup of sugar and water in a pressure cooker.

When the water comes to a rolling boil, add the chenna balls.

Do not overcrowd the cooker as the balls should not touch each other.

Put the lid with the whistle and cook on high heat till 2 whistles.

Let the cooker cool on its own.

Open the cooker and take out the mini chenna balls gently and add in the reduced milk.

Make all the Angoors in the same way as above.

Add 2-3 tbsp water every time before adding the balls in the cooker.

Add all the Angoori, chenna balls in the Milk.

Refrigerate the Angoori Rasmalai for at least 5-6 hours before serving.