In a deep pan, keep the milk for boiling. Once half of the quantity, add the condensed milk and cardamom powder and stir to mix. Keep for boiling in low flame.

In a bowl, take the panner cube or square whatever shape you got. Smash it smoothly to make dough. Now add powdered sugar(optional) and mix it. Now make small sized balls and put them (carefully) into the malai prepared. Keep it in low flame, once the panner balls are lighly soft, switch of the flame. Tranfer this into serving bowl. Paneer rasmalai is ready. Garnish with chopped cashew nuts (optional). Recommended to keep in refridgerator for few hours before serving.