Ingredients:
400 gms recent paneer (hang to empty whey completely)
10-12 almonds dig slivers
8-10 of pistachios dig slivers
4 saffron strands (more or less)
1 tbsp heat milk (to soak saffron)
2 tsp powdered milk
1/2 cup finely granulated sugar
1/2 tsp pistachio essence
1/2 tsp cardamom powder
1 tablespoon drawn butter (to gently grease molds)
How to build
Soak almond and pistachio slivers and saffron in heat milk. Keep aside to use as topping. If the balmy don't absorb all the milk by the time you're able to use them, drain it away before you utilize the balmy as topping.
Mix the paneer and dry milk in a very pan and cook on a medium flame stirring incessantly for 3-4 minutes.
Allow the mixture to cool down.
Add sugar, essence and cardamom powder and blend till sleek dough is created.
Lightly grease the moulds with clarified butter.
Put a bit topping mixture (soaked almonds, pistachios and saffron strands) in every mould.
Press a number of the ready paneer mixture on high of the topping in every mould and form.
Chill for some hours, unmould rigorously and serve.