Take the chhana in a bowl, crumble using your fingers.

Add the flour, semolina, sugar powder, 1 tsp ghee and ¼ tsp cardamom powder to the crumbled chhana.

Knead well till the dough comes out of the bowl smooth and your palm looks oily. About 8-10 odd minutes of exercise I would reckon ? :).

Now tear 15-16 medium balls from the dough.

Grease your palm with a little ghee and shape the dough balls into roundels. Flatten them a bit, keep aside.

Heat oil and ghee in a deep pan, fry the rasabalis over a medium flame (this is the golden rule - the oil should be neither too hot nor too cold) till they are a gorgeous golden brown.

Take off the heat, drain on an absorbent towel. Keep aside.

Heat the milk in a separate pan, allow to reduce till it’s about a third of the original volume. Add sugar to taste and a few saffron strands.

Switch off the flame.

Gently add the fried rasabalis to the reduced milk. Allow to soak, 4-5 hrs I would reckon.

Serve cold.