First take 1 cup of milk from 1 litre, Keep aside.

Boil the milk in a pan. Mix 1 tsp of cornflour to the cup of milk which was kept aside.
Mix well and add slowly to the boiled milk.
Keep stirring milk on a low flame until the milk reduces to half of it's quantity. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan. Now add Kesar and cardamom powder to the milk.
Basundi is ready.

For Angoor: In a pressure cooker add 4 cups of water and sugar.
Boil till the sugar has been dissolved.
We don't need a thick syrup like Gulab jamun.

Take paneer in bowl add 2 tsp of sugar and mix it properly.

Mix till the sugar has completely amalgamated in paneer with the lower part of your palm. Make small balls of paneer. Add to the boiling sugar water.

Close the lid of pressure cooker with whistle on it on high flame till one whistle and then lower the flame and cook till 5-6 minutes.
Switch off the flame and let the pressure cooker cool down.
Angoor will be now double the size of original balls.

Finally add angoor to the basundi.
Garnish it with dry fruits and serve.