Ingredients
1 ltr Milk plus 3/4th litre
6 Almonds
2 tsp Poppy seeds/ Khus khus
5 Tbsps + 1 tsp vinegar
5-6 Tbsps sugar (or as per taste)
1 ltr water
saffron a pinch plus for garnishing.

Method
1) Boil 1 litre milk. Let it cool a little . When a bit lukewarm add vinegar. Let it stand for 15 mins or so till it curdles.
2) Strain the milk & remove the residue. Knead it till smooth & make small balls. Take care that it doesn't break.
3) Add water to the sugar & let it boil. Add some milk & remove the scum. Let a sugar syrup form. Cook the balls in it & then let it soak in the syrup for an hour or so.. This is the basic Rasagulla.
4)(Thandai)  Soak the almonds in warm water for 2 hrs. Then peel the almonds & along with poppy seeds grind with 1/4th cup milk. Add the saffron mixed with a little warm milk & sweeten the remaining milk as desired. Squeeze the water from the rasagulla balls & add to the milk mixture. Refrigerate for at least an hour before serving.
     
Tip: If you are really short of time, you may buy the readymade rasagullas, squeeze the sugar syrup out of it & add to the home made thandai, for an instant Rasmalai.