1. Bring milk to a boil and add vinegar. Mix well and remove from heat
2. The milk will curdle. Let the whey separate
3. Strain it in a strainer lined with cheese cloth or thin muslin or cotton cloth
4. Run clean water over the cheese to remove the sour taste from the vinegar/lime
5. Bring the ends of the cloth together and squeeze any extra water
6. Keep the cheese wrapped in the cloth for up to an hour.
7. Add saffron and milk to the cheese and knead well till it becomes soft and mushy
8. Pinch out balls of whatever size you like, but remember they puff up to almost double the size.
9. I wanted medium sized rasgullas and rolled them into rounded 1/2 tbsp sized balls (approximately) but ended up with quite large rasgullas.
10. I also stuffed two raisins in each ball, this is optional though
11. Heat water in a large and deep, heavy bottomed pan.
12. The rasgullas need enough space to swim around
13. Add sugar and stir till it dissolves. Mark little nicks on the cardamom so it releases flavour and add to the liquid
14. Let the mixture boil till it becomes somewhat thicker and syrupy
15. Drop the rasgullas gently, one by one, into the sugar water
16. Boil on high heat for 15-20 minutes.
17. You can add more water if it becomes too syrupy
18. Remove from heat and let cool.
19. Decorate with saffron strands and chopped nuts and serve.

Recipe courtesy: foodiliciousnan