Take a sauce pan add 1/2 ltr milk in to that, boil milk on the medium flame.

When it starts boiling turn off the flame,wait for two minutes now add lemon juice bit by bit for milk to curdle and get paneer,

When milk properly curdles place a muslin cloth on the strainer and strain the curdled milk,wash paneer in the plain water twice to take out sour taste of lemon juice, squeeze throughly to take out extra water keep that in a strainer about 20 minutes at least.

Now boil other half ltr of milk in a sauce pan, add 150 grams of sugar and few strands of saffron, boil it nicely until it gets thicker in consistency, add chopped nuts.keep aside.

Take out paneer from the strainer knead it nicely about 10 minutes adding half tbsp of maida,and make small flattened balls..make sure there are no cracks..

Take one cup of sugar in a vessel add 3 cups of water, boil it, add ras malai balls in to the syrup one by one,close the lid, let it boil in the syrup about 10-15 minutes,

When ras malai balls almost becomes double in the size take out gently squeeze out the syrup and place it in a deep tray, and pour rabdi(saffron thickened milk) over the ras malai balls,

Let them soak nicely for at least three to four hours,later keep it in the refrigerator for half an hour, serve chilled ras malai garnished with some chopped nuts..