PREPARATION

1. In a blender, add 385 grams avocado and blend it into a paste.
2. Take a heavy skillet, add 1.3 litres milk and stir well.
3. Bring it to a boil.
4. Add 3 tablespoons lemon juice and stir continuously until the milk curdles completely.
5. Remove it from heat.
6. Take a bowl and place a muslin cloth on top of it.
7. Transfer the milk mixture on it and wash it with water to remove the smell of the lemon juice.
8. Now, squeeze it tightly so all the water goes out.
9. Hang the cloth for 30 minutes.
10. Take a heavy skillet, add 20 grams almonds, 15 grams pistachios and roast for 2 - 3 minutes on medium heat.
11. Then, add the prepared paste and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Now, add the prepared paneer and mix it well.
14. Add 185 grams condensed milk and mix it well.
15. Cook for 8 - 10 minutes on medium heat.
16. Remove it from heat and transfer this into a tray.
17. Spread it evenly.
18. Cut it into pieces.
19. Garnish with pistachios.
20. Rest for 30 minutes.
21. Serve.