In a pan heat milk and stir the milk continuesly add 100 gm of sugar, kesar and boil till it 700 gm. Now when milk comes to 700 gm add chop almond and let it cool down.

Now take 1.5 ltr milk.when the milk starts boiling add 4-5spoon of venegar and stir well till till milk curdles completely. and immediately drain the curdled milk into the hand kerchief. Now add cold water and clean the paneer as it has venegar in it and squeeze off excess water.

Then mash it very well with your hands. Now add half spoon of flour and mash it till it turns out smooth. make small balls and flatten like aloo tikis.

Now take 1 ltr of water,100 gm of sugar and 3 green cardamom and boil for 10 - 15 minutes then add the made paneer balls in it and then and cover and boil for 15 minutes.

Allow all the squeezed paneer balls to cool completely.Transfer the balls to thickened milk and keep in the refrigerator for 5-6 hr.

Your Rasmalai is ready to Serve.