Preparation :

1.Boil 2 liter milk, add yogurt and lemon juice to it.    Boil for 5-10 minutes. Paneer will separate from    water. Transfer it to a clean thin cloth, tie it to    drain water and leave overnight. Make small balls    and flatten them to small patties (1 to 1.5 inch).

2.Take 5 cups water in a pan, add 1 cup sugar and    boil. Put the paneer patties in this boiling water    gently. Let it boil till they become soft and spungy    (it takes about 15 minutes).

3.In another pan, put the milk and 1 cup sugar, add    milk powder and boil until the quantity reduces to    half. Take care that milk should not stick at the    bottom of the pan. Add cardomom powder, pieces    of almonds and pistatios, and saffron strands.

4.Gently remove each patty from the water, and    drain all the water and transfer to the prepared    milk. Boil at low heat for 5 minutes.

5.Remove from heat and allow it to cool to room    temperature

6.Put the Rasmalai into refrigertor for 3-4 hours.

Serve rasmalai chilled.