Boil milk in a pan as soon as it is about to boil pour the yogurt to it. it will form clots, sieve the clots and throw away the water.
Press the cheese firmly so that there is no water in it. keep it in the fridge for at least 2 hrs.
Meanwhile put evaporated milk and candensed milk together in a heavy bottom pan and let it simmer for 20 mins on medium heat, put off the haet and let it cool.
Take water, sugar and crushed elachi in a pressure pan and put on very slow flame.
Meanwhile take the cheese and mash it with you hands unless it becomes as soft as butter, make small balls and put them one by one in the presure cooker, close the lid as you hear the sound of the whistle put off the flame.
Let it cool then add each rasmalai one by one in the sweeten milk .garnish with crushed pista and you could also add a few drops of rose essence.
For best results keep it in the fridge for 8 to 10 hrs and then serve.