Rasmalai with pistachios

Ingredients:-

4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice

Preparation:-

First boil 3 cups of milk and keep aside for juice.
Next boil 4 cups of milk. Now curdle the milk add lemon juice to it stirring continuously. Then drain it in a thin muslin cloth or handkerchief. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth completely so that no water remains. In a pressure cooker take 3 cups of water and 1 cup of sugar. Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it. Toss the balls into the pressure cooker and wait for two whistles.

In the mean time see the milk for ras. Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Keep aside and let it cool. As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook. When the milk is cool add channa balls to it.
Refrigerate it.

When ready to serve add pistachios sliced into tiny pieces.