PREPARATION

1. Heat 1 litre of milk in a heavy skillet, add 2 tablespoons lemon juice and stir continuously until the milk curdles completely.

2. Remove it from heat.

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

4. Transfer the milk mixture on it.

5. Now, squeeze it tightly so all the water goes out.

6. Wash it with water to remove the smell of the lemon juice.

7. Hang the cloth for 30 minutes.

8. Take a pan, add 300 grams sugar, 150 milliliters water, 1 teaspoon cardamom powder and stir until the sugar is fully dissolved.

9. Bring it to a boil.

10. Add 1 teaspoon saffron and mix it well.

11. Keep aside.

12. In a mixing bowl, add 2 tablespoons all purpose flour, 35 grams corn flour, 1/2 teaspoon baking soda, 50 milliliters water and mix it well.

13. Add 250 grams prepared paneer and mix it well.

14. Transfer this mixture into a blender and blend well.

15. Now, transfer this mixture into a pipping bag.

16. Heat sufficient oil in a skillet and squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, till they are evenly golden and crispy.

17. Dip this into the prepared syrup and soak for 5 minutes.

18. Garnish with pistachios.

19. Serve.