To prepare the fresh chenna, start by lining a colander with a cheesecloth and place the colander on a huge vessel or in a clean sink.

Pour the milk in a heavy bottom saucepan on medium high heat. Stir occasionally using a wooden spoon until the milk comes to a boil. Once the milk comes to a complete boil, switch off the heat and drop the ice cubes immediately. Then, pour the water-vinegar mixture and stir. You will notice that the milk will start to curdle, and the water will turn green in shade. Carefully pour the curdled milk over the cheesecloth.

Run cold water for a few seconds on the collected curdled milk over the cheesecloth. Then, gather the edges of the cheesecloth and squeeze out as much water possible. Tie the edges into a knot and hang it either over the sink or over a vessel. Hang it for 30 minutes to drain out all the water.

In the meantime prepared the flavored milk. Place the milk in a bowl and crush the saffron threads into it along with the green cardamoms and the assorted nuts. Let it simmer in medium heat for 15 minutes, make sure to stir around so the milk doesn't get burnt at the bottom of the pan. Once done leave it aside to cool down to room temperature.

After 30 minutes, letting the chhena drain excess water, carefully open the knot and scrape the cheese out of the cloth into a plate. Knead the chhena for 10 minutes and then, make 15 dumplings out of it.

Shape the dumplings in mini patties and keep it aside. Make sure the patties don’t have any cracks. Keep it covered so the chhena doesn't dry out.

Place another heavy bottom pan on medium high heat and pour the water and sugar for the syrup. Bring it to a boil and let it simmer for 10 minutes. Then, bring the heat down to medium and drop the shaped dumplings. Cover the pan and cook for 7 minutes, then remove the lid and gently move the dumplings around from the sides to the center. Cover and cook for 6 minutes.

Next, switch off the heat, remove the lid and leave it aside to cool down completely by gently pressing it in your palm and drop it in the room temperature flavored milk.

Allow it rest at room temperature for at least 3 hours for the chhena to soak up all the milk and turn into spongy delicious Rasmalai.

While serving, sprinkle some slivered nuts on top and dried rose petals (optional)