Its basically flattened balls of chenna soaked in malai flavored with cardamon,saffron & nuts
Here at house its my husband favorite, thats how i started trying sweets at home
Trust me its worth making home. 
RECIPE
PREP TIME: 3 HRS COOKING TIME : 1 HR
FOR CHENNA
1 litre milk
2 tbsp lemon juice /vinegar
FOR SUGAR SYRUP
1 1/2 cup sugar
7 to 8 cups water
FOR RABDI
1 litre milk pref full cream milk
1/4 cup sugar
1/2 tsp cardamon powder
2 tbsp saffron milk
Chopped nuts as required
METHOD :
FIRST PART CHENNA OR PANEER
- Boil milk
- Once it starts boiling add lemon juice or vinegar stir till the milk curdles completely
- Drain the curdled milk and squeeze off excess water
- Wash this with one cup of water so that if any bitterness is there will go
- Now start kneading the chenna to get a smooth dough , you can add 1 tbsp corn flour along
- Furthermore, make small balls and flatten and keep aside
SECOND PART SUGAR SYRUP
- Take sugar and water in a pan
- Allow it to boil for 10 mins
- After that , drop in the chenna balls
- Cover and cook for 15 mins
- Then take the balls and squeeze the sugar syrup { if not rabdi will not get in }
- Allow it to cool to room temp
THIRD PART RABDI
- Firstly boil the milk
- Once the cream starts forming stick it to the sides of the vessel
- Repeat this process for at least 6 times or till the milk reduces to 1/3
- Now add sugar , cardamom powder and saffron milk ( when milk is boiled take 2 tbsp and add in saffron and keep aside )
- Now mix the cream and milk and let it boil once more
- Now turn off the stove and allow it to cool little
- Refrigerate it for 1 to 2 hrs
ASSEMBLING RASMALAI
Pour in the chilled rabdi over the paneer/chenna balls
Garnish it with chopped nuts and leave it for 1 hr to absorb and then serve.