Boil 1.5 litre milk and switch off the gas.
Let it cool for 10 mins and then add half cup curd to make paneer.
Remove the paneer in a colander lined with muslin cloth and drain the excess water.
Let it cool for some time and then knead it till releases fat and your hands are greast.
Add little cardamom powder and fennel powder and knead again.
Form equal size balls and keep ready.
Now boil water in a heavy bottom vessel with little sugar and let the water come to rapid boil.
Once the water reaches rapid boil add the prepared paneer balls and let it cook for 10 mins.
After 10 mins close it with lid and simmer the gas and cook again for 5 mins and switch off the gas.
Let it cool completly.
Now for making ras boil rest of the milk.
Add saffron and sugar and boil it till sugar melts.
Next add in cardamom powder, fennel powder and white pepper powder and stir well.
Strain excess water from prepared rasgullas and immerse them in the milk.
Add chopped nuts and switch of the gas.
Let it cool completly.
Served chilled or at room temperature.
