Ingredients:

• 4 l – milk, fresh and full Cream
• 1 cup – Sugar
• 2-3 – Lemons (for juice)
• 8-10 – almonds, chopped
• 1 tbsp – pistachio, chopped
• 1/4 tsp – saffron, mixed with 1 tbsp of lukewarm Milk

Method:

1. Boil 2 litres of milk into a large saucepan. Pour the lemon juice with a little water.
2. When the milk begins to curdle, turn off the heat.
3. Pour a glass of cold water into the mixture and strain using a muslin cloth.
4. Tie the cloth with a string and hang it for an hour.
5. An hour later, untie the cloth and pour the paneer onto a plate and knead well.
6. Pour 1/3 cup of water in another medium-sized saucepan and heat.
7. Add the sugar and stir.
8. Mix in the paneer and stir continuously for 6-7 minutes.
9. Alongside, boil the remaining 2 litres of milk in a large saucepan. Keep stirring and boiling until the quantity reduces to half and the milk has thickened. Turn off the heat.
10. Mix the paneer with the thickened milk and boil for 5-6 minutes.
11. Add the saffron milk and stir for a minute, then turn off the heat.
12. Pour into a serving bowl and sprinkle chopped almonds and pistachio.
13. Refrigerator and serve chilled.

Recipe courtesy of Suchismita