For making paneer

Boil 2 cup of milk in sauce pot with occasional stirring. Once it starts boiling add lime/lemon juice/vinegar and stir until it curdles.

In a strainer lined with cheese cloth pour the curdle cheese along with whey water. Collect the drained whey water using container. You can use this whey water to make chapathi dough or to cook don’t throw away, it is rich in nutrients. Wash the paneer with 1 cup of water so that sourness from lime juice will be removed.

Hung the cheese cloth along with paneer in kitchen sink for one hour or until entire whey water is removed. However, I hung for 3 hours.

Remove from the cheese cloth and add corn starch and knead them into a soft dough or until you won’t see any grains in them.

Divide the soft paneer dough into 6 equal sized rounds (I made 7 round balls with last one being small). Slightly flatten them in the center and keep aside.

For Making sugar syrup

In a sauce pot add 2 cups of water and ½ cup of sugar and let it boil, it takes about 10 minutes to boil. Continue for another 5 minutes of boiling.

Gradually drops the flattened paneer balls into the sugar syrup and continue to cook for another 20 minutes or until its doubles in size.

Then add ½ cup cold water and continue to cook for another 5 minutes. Switch off the flame. Once it cooled remove the paneer balls along with some syrup and keep aside.

For Making Ras/ Milk Syrup

In a sauce pot preferably a nonstick one add 2 cup of milk and boil it in medium flame. Once it starts boiling reduce the fire and simmer it with occasional stirring until it reduces to half. It takes about 30 minutes.

Add 1 tablespoon of heavy cream, saffron and sugar and continue to simmer for another 15 minutes or it becomes thick.

Once it is cooled add gently squeezed paneer/cheena balls into milk syrup and let it chill in refrigerator.

At the time of serving garnish them with chopped pistachios.

Enjoy chilled.