Instructions Boil 2 liter milk, add yogurt and lemon juice to it. Boil for 5-10 minutes. Paneer will separate from water. Transfer it to a clean thin cloth, tie it to drain water and leave overnight. Make small balls and flatten them to small patties (1 to 1.5 inch). Take 5 cups water in a pan, add 1 cup sugar and boil. Put the paneer patties in this boiling water gently. Let it boil till they become soft and spungy (it takes about 15 minutes). In another pan, put the milk and 1 cup sugar, add milk powder and boil until the quantity reduces to half. Take care that milk should not stick at the bottom of the pan. Add cardomom powder, pieces of almonds and pistatios, and saffron strands. Gently remove each patty from the water, and drain all the water and transfer to the prepared milk. Boil at low heat for 5 minutes. Remove from heat and allow it to cool to room temperature. Put the Ras malai into refrigertor for 3-4 hours. Serve it Chilled.

Ingredients Fresh Paneer - 200 gram or Milk(2 liter) Half-half milk - 0.75 liter Skim milk powder - 2 Tspn Cardamom powder - 1 tspn Fresh lime juice - 1 tspn Non Fat Yogurt - 1 Tspn Grated Almonds and Pistachios - 5 pieces each Sugar - 2 cups Water - 5 cups Saffron - 4-7 Strands