Heat the whole milk in a heavy-bottomed pan over medium heat, stirring occasionally, until it comes to a full rolling boil.

Turn off the heat and add the lemon juice gradually while stirring gently, until the milk fully separates into clear greenish whey and soft white curds.

Pour the curdled milk through a muslin cloth-lined strainer, then rinse the collected chenna under cold running water to wash away the lemony tang.

Tie the muslin cloth into a bundle and hang it over the sink to drain the excess whey, until the chenna is moist but no longer dripping.

Transfer the drained chenna to a clean, dry surface and knead firmly with the heel of your hand, until it turns smooth, soft, and completely free of graininess.

Divide the kneaded chenna into 12 equal portions, roll each into a smooth ball, then flatten gently between your palms into a disc with no visible cracks.

Combine the sugar and water in a wide, deep pan and bring to a rolling boil over high heat, until the sugar fully dissolves.

Gently slide the chenna discs into the boiling syrup, cover the pan tightly, and boil on high heat, until the discs puff up and double in size.

Turn off the heat and let the discs rest in the syrup, so they firm up and hold their shape before you handle them.

In a separate heavy-bottomed pan, simmer the milk with the sugar, saffron, and cardamom powder over medium-low heat, stirring frequently, until it reduces to about half its volume and turns light golden and creamy.

Gently squeeze each chenna disc between your palms to remove excess syrup, then submerge them in the warm rabri so they can soak up the flavored milk.

Cover and refrigerate the rasmalai, until fully chilled and the discs have absorbed the rabri, then garnish with the chopped pistachios and almonds before serving.