1. For Paneer-Boil the milk in a heavy bottomed vessel about by stirring constantly and when it comes to boil add 2 tbsp of lemon juice slowly.
  2. Now the milk fat separates from the water retains the protein while the fat gets washed away in the whey water ( stir it slowly).
  3. Now strain the curdled milk using a fine muslin cloth.
  4. Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.
  5. Allow it drain completely (may be an hour or half an hour) .
  6. After that squeeze the muslin cloth (with paneer) so as much water in it comes out (make sure there should be no water in that paneer)
  7. Then remove it and knead to a smooth dough (If you want to make sure if the paneer is ready just take a little bit in your palm and rub it using your thumb for few seconds and you should be able to make a small smooth ball ).
  8. Make a small balls and flatten slightly. For Rasmalai:
  9. Boil water with two cups of sugar and when it comes to boil add the paneer balls in to it,cover it and cook it for about 5-7 minutes on medium flame.
  10. Then cook it for another 10 minutes on slow flame.
  11. When the paneer balls will expand and it becomes double the size.switch of the gas and Keep it aside.
  12. For preparing malai boil milk with sugar, saffron, and cardamom in a medium flame
  13. The milk should get reduced to half.
  14. Now remove cooked paneer balls from the sugar syrup and press it gently to remove the water.
  15. Now add the paneer balls one by one slowly in to the boiling malai so the paneer balls absorb the milk and let it stand in the slow heat for about 10-15 minutes. Remove from heat. Garnish it with pista, almonds.