Making of Chena
Boil milk in a big vessel.
When milk is boiled,keep the flame on low and pour lime /lemon juice or vinegar mixed with ½ cup of water to it .
Stir it with a wooden spatula ,till it stats separating /curdling . Whey will appear .
Use a cheese cloth/muslin cloth to strain the chena from whey .
Pour some cold water on it to remove the sourness from lime .
Tie the cheese cloth properly squeeze it to remove excess water.
Hang the cheese cloth for around 20-25 minutes.Don't let it dry .
Making of Chena Balls
Take the chena ,keep it on a wooden board/counter /steel thali.
Knead it using your palm and fingers . You need to do this for 7-8 minutes.
It will feel like a soft smooth dough at that time .
Add corn flour at this stage and again knead it for 2-3 minute.(if you dont want to use corn flour thats absolutely fine . Even I dont use but for people who have not much experience making it its absolutely must.
Make small balls of the same size . Try to make every ball smooth in texture. You can easily make 20-24 small balls with this much of milk.
Making of Rasgulla balls.
Take a instant pot /Pressure cooker.
Add 5 cups of water to it .
Add rasgulla balls to it . Make sure your you have some space between rasgullas otherwise they will stick to each other.If your cooker /Instant pot is small do it twice.
In instant pot on high pressure cook for 8 minutes. Let it cool down naturally .
Remove it in a bowl after it releases the pressure naturally .
Making of Rabdi milk.
Mix milk and heavy cream together and boil it on medium /slow flame for at least 30 minutes.
When its reduced according to your liking add saffron milk to it . It will take around 20-30 minute.
Add sugar and mix it properly.
Add rasgulla to it and let it boil on medium/slow flame for 10-12 minutes.
Switch of the flame . Let it cool down a little bit and keep in the fridge .
Garnish with pistachio and serve chilled.