Curdle the milk with lemon juice or vinegar to make paneer. Tie the paneer in a cloth and hang it for 30 minutes to drain all the water. Transfer the paneer to a plate and knead it well with your palm. When it starts to release a little fat, add the cornstarch and knead for another 10 minutes until smooth. Shape into small balls.

In a wide pan, bring 1 cup sugar and 3 cups water to a boil. Once it comes to a rolling boil, add the paneer balls and cover. Boil for 15 minutes, checking occasionally to make sure the water doesn't reduce too much. In a separate bowl, place some ice, add the cooked paneer balls and a little syrup, and set aside.

Boil 1/2 liter (about 2 1/8 cups) milk and simmer until slightly thickened. Add sugar, cardamom powder, kewra water, rose water, and saffron. Turn off the heat. Squeeze the paneer balls from the ice water and add them to the milk mixture. Garnish with sliced pistachios and almonds. Chill in the refrigerator. Rasmalai is ready after 4 hours.