Take milk into a heavy bottom pan and bring it to a simmer on medium heat.
Meantime take rasgullas, lightly squeeze to remove the syrup. Do not squeeze too hard that it crumbles or break. Prep all them similarly and keep it aside.
Now back to the simmering milk. Keep stirring and scraping the sides of the pan. Simmer till its reaches its half quantity. It may take around 25-30 minutes.
Now add sugar and saffron, again simmer for another 5 minutes.
Now add squeezed ragulla. And let it simmer for 2 minutes only and turn off the stove. In the end, add rose water and mix.
Now let it cool to room temperature and then chill rasmalai into the refrigerator. At the time of serving garnish with sliced almonds.
Notes
Storage Instructions
In the refrigerator, rasmalai stays good for up to 3-4 days.
In the freezer, it stays good for up to 3 months. Freeze in a freezer-safe container.
To thaw, keep in the refrigerator overnight and next day enjoy chilled (no need to reheat). You may need to stir well after defrosting.