Boil 500 ml milk. Turn off the flame and add 2 tbsp of lemon juice diluted in water and continuously until milk curdels completely

Now transfer the curdled milk in a muslin cloth, wash the paneer 4 times with cold water and drain out all the water by hanging the paneer for about 30 minutes

After hanging the paneer, pour 500 ml milk into a heavy bottom pan to make rabdi on a medium flame. Add Kesar,cardamom powder,almond and pistachios once milk starts to boil and stir continuously. Add 50 grams sugar and mix well. Boil the mixture until it thickens and reduces to half of the quantity.

Now, to make sugar syrup- take 50 grams sugar and water (6times the sugar) in a pan and put it on a medium flame to boil.
Lower the flame once it starts to boil.

Simultaneously, knead the paneer with palm and make it smooth and grain free. Add maida and knead again. Now you will be able to make 12 dics out of the paneer.

Gently transfer the dics,one at a time in a boiling sugar syrup. Make sure that sugar syrup is boiling when you trasfer the dics in it.

Now cook the dics for about 10 minutes and flip the sides and again cook for about 7 to 8 minutes.Then turn off the flame and give a rest of 2 to 3 minutes to dics and then transfer it into a chilled water

Now, take out the dics one by one by gently squeezing water from it and place them in a shallow tray.

Now add rabdi on the paneer dics and give a rest of about 5 hours by covering it with a cloth or foil or any lid. Make sure the radbi is hot when you pour it on the paneer.

Store them for overnight in the freeze and serve the chilled the other day.