In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.
Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. (You can, squeeze it and drain the whey completely or hang it for 30-40 mins)
Now knead the cheese well to make into a smooth dough. Take small portions of it and roll to tiny balls. They should be tiny and not big as it will double when boiling in sugar syrup.
Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder. Now add the balls one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done.
For baking the Rasgulla: Take the Rasgullas and squeeze off the sugar syrup and add them to a bowl. Add water in the bowl and let it stand in the water for few mins. Take the rasgullas and squeeze the water out completely.
Preheat oven for 10 mins @ 180°. Cut the rasgullas into halves and layer then in a baking dish.
Take the crumbled paneer, sugar, evaporated milk, saffron strands, cardamon powder and corn flour dissolved in water. Blend them smooth. You can use a mixie or blender.
Pour this over the layered Rasgullas and bake for 20 mins.
Let it cool down and take them out into a serving bowl/plate, garnish with pistachios a s serve.
