Balance the strainer on a vessel and let the paneer in the muslin cloth rest there for a bit so that any excess water drains out

Heat the water and sugar in a wide bottomed pan, stirring now and then to ensure the sugar dissolves - the pan must have a lid which covers it well

Meanwhile, gently squeeze the muslin cloth to remove the last of any remaining water from the paneer

Carefully move the paneer to a flat plate and massage it with your palm for about 5 minutes

Break the massaged paneer into little bits and roll each into a ball

The water would have come to a boil now. Lower the heat and start adding the balls

Check once after some 3-4 minutes, tilting the pan a bit so that the balls get a fair share of the liquid

Cover and cook for some 7-8 minutes

Switch off the fire and let the vessel and contents cool and add the cardamom pod

Transfer the balls gently and carefully into a container and then pour in the syrup

Serve chilled, garnished with sliced pista, if you have any handy