Boil 6 cups milk in the regular steel pan and boil the remaining 6 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind 2 pinches of saffron with a small amount of sugar and add it to the milk while boiling).

Once the milk in the regular steel pan comes to a boil, slowly add lemon juice with stirring.

When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.

Pour a little cold water over the paneer and hang the cheesecloth for around 25-30 minutes to remove all the liquid.

Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand, but it will take a long time to make it smooth.

Divide the paneer into small-small portions a little smaller than the size of a lemon.

Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.

In another deep pan with water, dissolve 1 cup sugar on medium flame for 3-4 minutes and add the flattened paneer.

Cover the lid and cook for 7-8 minutes, switch off the flame.

Remove the cooked paneer balls with a spoon into a bowl and allow it to cool.

Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder, rose water, some thread of saffron, pistachios and almonds and cook it again for 3-4 mins. Switch off the flame and keep milk aside.

Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.

Pour the prepared reduced milk over the paneer or or you can just dunk it into the prepared saffron milk sauce and chill in the refrigerator.

Kesar Pista Rasmalai is ready to serve, garnish it with sliced pistachios, almonds and chandi warq and serve it.