Put chena in a plate and mash with hands to make it smooth like a dough. The chena is ready to make rasmalai.
Take a small portion of the chena, keep it between your palms and press it with hands to give it a round flat shape. Make more such flat discs from chena in the same way and keep them on a plate. You will be able to make 12-14 discs from 250 gms chena.
Take a pan and put 100 gms sugar along with 500 gms of water into it. Keep the pan on a flame to boil the mixture. Keep the flame high so that the water starts to boil soon. Put all the flast discs made with chena into the pan once the water boils completely. Cook it for 18-20 minutes Keep the flame medium while cooking the rasmalai. The rasmalai will increase in size while boiling into the water. The rasmalai balls are ready. Let them cool down.
Now we will prepare milk for Rasmalai.
Keep the milk pan over the stove and stir it continuously once it starts to boil. Put kesar and mewa into the milk. Turn off the flame once the milk reduces to half or 60% of its quantity. Mix sugar and cardamom to it. Milk to dip rasmalai is ready.
Take out the rasmalai from the sugar syrup, press it with hands t strain the water and put these balls into the milk.
Rasmalai is ready. Take it out in a serving bowl and garnish with pistachios and cashews. Let it cool down and then taste it.