Mix lemon juice with ½ cup of hot water to start the paneer process
Boil milk over medium-high heat, stirring frequently
As milks comes to a boil, add lemon juice slowly
Once the milk fat has separated from the whey, drain
Wrap curd in muslin cloth and rinse with cold water
Take out excess water by pressing paneer under a heavy pan for about 1 hour (to check the right amount of water is out, rub a small piece between fingers – in 15-20 seconds you should have a small but firm ball)
Once drained, knead the paneer for 3-4 minutes
Divide dough into 12 equal parts and roll into smooth balls
Mix sugar and water in a pressure cooker on medium high heat until boiling
Add paneer balls and cook on medium heat in pressure cooker for 7 minutes
Wait a few minutes before opening the cooker
Take out patties and squeeze lightly
Boil milk on a medium heat in a frying pan until it’s reduced to 2 cups, stirring frequently
Add sugar and the patties into the milk, cook for a few minutes
Add cardamom and mix
Serve chilled, garnished with sliced almonds and pistachios
Recipe by Tropicsgourmet at https://tropicsgourmet.com/6-indian-desserts-you-need-to-try-now/