Take 1 litre full cream cow milk and bring it to a boil.

Add lemon juice and stir till milk curdles completely.

Drain the curdled milk and squeeze off excess water.

Take a non-stick pan and add 1 litre full cream cow or buffalo milk and bring it to boil.

Once a layer of cream is formed over the milk, stick it to sides of vessel.

Repeat the process for at least 5 times or till milk reduces to one-third.

Further, add sugar, cardamom powder and saffron milk.

Give a good mix and get to boil.

Also scrape off the collected cream from sides. and give a good stir.

Refrigerate for 2-3 hours.

After 30 minutes, start to knead the paneer for 10 minutes.

Now, make small balls and flatten them and keep aside.

Now, take sugar and water in sauce pan.

Boil the syrup for 10 minutes.

Drop the prepared paneer balls.

Cover and boil for 15 minutes.

Now, squeeze of sugar syrup.

Now, pour the chilled rabri over the squeezed paneer balls.

Finally, garnish it with chopped almonds and allow to absorb for 2 hours.