Start by boiling the milk. Add lemon juice one spoon at a time, so that the paneer gradually seperates.

Turn off the flame, strain the paneer and wash with water to eliminate the sourness of the lemon juice.

Add the sugar, water, saffron and elaichi to a pan and cook until the sugar syrup becomes sticky. Keep half of the syrup aside.

Add the paneer balls to the syrup on the pan, cover and boil for five minutes on medium flame. Uncover, boil for 5 minutes and for another 2 minutes on low flame.