Instructions

1. Boil milk in a pan.
2. Add lemon juice or citric acid in one corner of the pan. When milk begins to curdle, mix it to the rest of the milk. Milk will curdle and solids will separate from the whey.
3. Drain paneer in a cheese cloth or muslin for a few minutes. Discard liquid.
4. Hang paneer for 6-7 hours. It should be dry, free of liquid.
5. Place paneer and sugar on a work surface and knead it with the heel of your hand or a katori, a small Indian bowl, until it is smooth. You can do this in a food processor, but grind only until paneer makes into a ball, no more.
6. Soak saffron in a tsp of warm water.
7. Make smooth balls from ground paneer, of about 1 1/2-2 cm. size.
8. Dip a finger in soaked saffron and put roughly one strand on each paneer ball, pressing gently.
9. Sprinkle cardamom powder on top and arrange in a plate.
10. Cover with a cling film/plastic and chill.
11. Serve chilled.
12. You could garnish with a few slivers of green pistachio, if you wish.