Heat 1 tsp ghee in a pan. Lightly fry the chopped nuts and then the raisins. Set aside.Boil 700 ml milk in a pan.Soak saffron with 2 tbsp hot milk. Set aside.When the milk starts to boil, reduce the flame and add lemon juice to curdle the milk. Now milk starts to curdle and paneer separates.

Place a white muslin cloth over the straine and strain the paneer from the whey.Reserve this whey to use in curries.Soak paneer in 1/4 th cup cold water for 10 minutes to make it soft and remove the sour taste of lemon juice.Strain out the water.The next step is to boil the remaining milk on low flame adding the milk powder to it.When it gets the consistency of condensed milk set aside.Mash or shred paneer.In a separate pan add 1 tsp ghee and the mashed paneer.Add sugar to taste and toss to mix.

Continue stirring under low flame to remove moisture. Add the reduced condensed milk and stir to avoid milk and paneer from sticking to the bottom of the pan or wok. Paneer along with milk is by now well combined. Add fresh malai, chopped nuts and raisins, and saffron milk. The colour now changes to light yellow.

Within 5 minutes the mixture thickens completely. Add crushed dry rose petals and cardamom powder to enhance the aroma of this unique dessert. Garnish with a few dry fruits and walnut. Serve this Paneer Halwa hot or warm and savour the flavours of a delicious winter special after meal dessert.