Ingredients: For Malai: 500 ml milk 2 tbsp. lemon juice 3-4 tbsp. milk powder 1-2 cups sugar For Ras: 1 tsp. cardamom powder 5-8 cashews, chopped 5-8 almond pieces 15-20 pista pieces 1/2 tsp. saffron 300 ml. half and half milk 1-2 cups sugar Method For Malai: Put the milk in a sauce pan and bring it to boil. When it starts boiling, add lemon juice and wait for the milk to curdle completely. Remove from the heat and let it cool for 10 minutes. Pour over a thin muslin/cotton cloth and tie it with a tight knot. When all the water is drained from the paneer, add milk powder to the paneer and make round shape flat balls. Keep aside. In a pan boil sugar, water to yield sugar syrup. Insert the balls one by one in the syrup and cook over a medium flame for 5-10 minutes. Remove the paneer malais from the sugar water carefully and let it cool. For Ras: Grind coarsely cashews, almonds and pista. Add this mixture to half and half milk. In a sauce pan, add nuts, half-half milk,sugar, cardamom powder and saffron. Boil this on over low flame. Keep on stirring continuously, simmer until it is reduced to a thick consistency. Let the milk cool down to room temperature. Then add malais to the milk mixture and refrigerate it. Garnish it with pista pieces.