PREPARATION

1. In a blender, add 1 tablespoon almonds, 1 tablespoon cashews and blend well. Keep aside.

2. Heat 1.5 litres in a pot, add 1 tablespoon lemon juice and stir well.

3. When you can see the entire milk begins to curdle. Turn off the heat.

4. Place a cloth on top of bowl.

5. Pour the milk on it and squeeze the cloth tightly.

6. Hang for 30 minutes.

7. Transfer this into a bowl, add 1 tablespoon semolina, 1/4 teaspoon cardamom powder, 1/4 teaspoon organic food color and mix it well.

8. Knead it into a smooth soft dough.

9. Pinch a small ball sized ball and flatten it. 

10. Place some blended almonds and cashews in it.

11. Get the edges together and make a round ball. Keep aside.

12. Take a heavy pot, add 315 grams sugar, 1 litre water and stir continuously till the sugar is fully dissolved.

13. Bring it to a boil.

14. Add 1/4 teaspoon saffron and stir well.

15. Boil the syrup for 10 minutes on medium heat.

16. Now, drop the prepared paneer balls into boiling sugar syrup.

17. Cover it with lid and boil for 10 - 12 minutes or the balls will have doubled in size.

18. Keep aside till it cools completely and then refrigerate it for 1 hour.

19. Serve.