PREPARATION

1. Heat 1.5 litres of milk in a pot, add 1 1/2 tablespoons lemon juice and stir well.

2. Stir continuously on low heat till the milk curdles.

3. Take a bowl, place a muslin cloth on top of it.

4. Pour the milk mixture on it and squeeze it well, so all the water goes out.

5. Place on the another bowl again and wash it with water.

6. Squeeze it well.

7. Hang for 15 - 20 minutes.

8. Take a pan, add 300 grams sugar, 225 milliliters water and stir continuously until the sugar is fully dissolved.

9. Add 1/4 teaspoon saffron and mix it well.

10. Bring it to a boil again. Keep aside.

11. Once the paneer is drained, place on a dry, clean surface and add 1/4 teaspoon nutmeg, 1 1/2 teaspoons corn flour and knead the paneer for 3 - 4 minutes until the paneer is almost rolls into smooth soft dough.

12. Place a cloth on the board. Take some mixture in your hand and roll it into a ball.

13. Place it on the cloth and cover it with the cloth.

14. Press it lightly with your hands to make a malpua.

15. Heat some ghee in a pan. Place the malpua in it.

16. Fry on low to medium heat till crisp and golden. Flip it to other side and do the same.

17. Drain it on an absorbent paper.

18. Then immediately place them in warm sugar syrup. Gently coat the malpuas with the sugar syrup and soak for 5 minutes.

19. Garnish with the sugar syrup, almonds and pistachios.

20. Serve.