Put 1 tbsp water in a saucepan (this will prevent the milk from burning), then pour in the milk and bring to the boil over a medium heat. The milk will foam up; keep mixing in the film it creates at the top and side. When it comes to the boil, switch off the heat.

Mix 4 tbsp water into the vinegar, then add this to the milk in additions, stirring gently between each. Let stand for 10 mins, undisturbed, so the vinegar starts to curdle the milk (this will result in larger chunks of milk curd). If you don’t see the mixture separating, return to a low heat for a further 5 mins.

Line a large colander with cheesecloth, muslin or clean tea towel, and pour the curdled milk through it. Once all the whey has strained through and you have only the milk curd left behind, rinse the curd under cold water to remove any vinegar flavour. Leave to drain.

When most of the water has drained through the curd, lift up the cloth and squeeze until you've removed most of the moisture. Tie the cloth onto your tap and leave it hanging to drain completely.

Meanwhile, prepare the rabidi. Pour the milk into a saucepan and bring to the boil over a medium heat. Reduce the heat, stir and add the saffron, almonds, pistachios and cardamom. Keep stirring gently and, once the milk begins to bubble, add the sugar. Cook for another 5 mins or so until it comes to the boil. Remove from the heat and set aside.

By this time, the milk curd should be completely drained of excess moisture. Remove it from the cheesecloth and tip out onto a clean work surface. Break it up into small crumbs and, using the heel of your hand, knead the curd as you would bread for about 7-8 mins to bring it together, making sure not to overwork it.

To shape the rasmalai, roll the milk curd out into a log shape and divide into 10-14 equal-sized pieces. Roll each piece between the palm of your hand until you have a smooth ball without any cracks. Gently flatten each ball (don't worry if there are a few cracks at the edge once flattened).

To make the sugar syrup, put the sugar, cardamom and 950ml water in a deep, wide saucepan over a medium-high heat and cook until the sugar has melted. Turn the heat up to high and bring to the boil, then remove the cardamom pods and carefully drop in the rasmalai. Cover with a lid and cook for 10 mins, then reduce the heat to medium-high and cook for a further 2-3 mins. Remove the pan from the heat, remove the lid and leave the rasmalai to cool completely in the syrup.

Reheat the rabdi slightly, then pour into a bowl. Take the cooked rasmalai out of the sugar syrup and gently squeeze each between the palms of your hands to drain out the sugar syrup, being careful not to break them. Add the rasmalai to the warm rabdi, then cover and leave to sit in the milk at room temperature for 5-6 hrs before serving.