Ingredients:

• 1 litre – Milk (to make paneer)
• 1/2 litre – Milk (For malai)
• 1 cup – Sugar
• 50 g – Cardamom
• 50 g – Cashew nuts
• A pinch of saffron, Cardamom

Method:

1. For preparing malai:
2. Grind the cashew nuts to a smooth paste.
3. Mix it with milk, saffron and cardamom and boil.
4. For preparing paneer:
5. Heat the milk. When it begins to boil, squeeze a lime into the milk to curdle it.
6. Strain the curdled milk through a fine muslin cloth.
7. Allow the contents to drain completely.
8. Remove and knead to a smooth dough.
9. Add some saffron and cardamom. Form into balls and flatten slightly.
10. Mix sugar with 2 cups of water and boil it on a low fire.
11. When the syrup begins to boil, add the prepared balls one by one.
12. Cover the pan with a lid having a broad rim.
13. Place a little cold water over it.
14. Cook on a slow fire till paneer balls float on top.
15. Remove them, drain and add to malai.
16. Simmer it for a few minutes over a light flame.
17. Afterwards, allow it to cool.
18. Refrigerate it and serve cool.

Recipe courtesy of Anitha Raheja