In a saucepan, fry 2/3 of the rasgulla chana on low heat. When the water is released from the chana, then add sugar, a little by little, stir, mix and fry.
When the rasgulla chana dries up, then add the rest of the rasgulla chana. Mix in dudh ka shor ( the dried milk skin like layer that forms when you boil milk without stirring).
Add the soaked jaffran and nut paste. Mix. Take the pan off the heat and mix the mawa. Pour the mixture on a bowl.
Make 16-18 parts, and make round shaped balls. In each ball, make an indent, and add a few slices of pistachio slices. Cover the indent, roll the ball on a tray of mawa and add to the serving dish. Repeat for the rest of the balls.