First of all take a heavy bottom pan and pour 2 litres of milk in it. The reason why I always use heavy bottom pan and medium flame is while making anything with milk a heavy bottom pan saves milk from sticking at bottom. After the first boil comes, switch off the flame and keep it for 10 minutes to cool down.

Now add vinegar to the milk and keep stirring.

Once milk curdles completely (it will take 1-2 minutes), add 8-10 cubes of ice to it. This will help in cooling down the temperature of milk and curdled milk will combine together to form big chunks.

Strain this on a strainer lined with Muslin cloth. You can keep the strained water (whey) to add in your curries or to knead flour as it is a very good source of protein.

Now wash this curdled milk with the running water under tap for 8-10 minutes. This helps in removing the sour taste due to vinegar.

Gather the Muslin cloth from all the corners and squeeze the extra water gently. Don’t squeeze hard otherwise the curdled milk will also come out with water.

Now hang this for 30 minutes so that extra water present will also drop down.

After 30 minutes, take out the curdled milk onto a plate. Your paneer is ready. This would be little granular and dry in appearance.

Knead the paneer with the help of your palm and fingers for 10-12 minutes and make a soft and smooth dough of it. Use palms to knead the dough and fingers to collect the dough.

Now take one tablespoon of mixture and knead again and make a round ball of it and then press between your palms to shape them like patties.

Repeat the above process and make the patties of all the mixture. In the end you will have around 20-22 patties.

Now put 1.5 cups of sugar with 5 cup of water in a pressure cooker on gas for a boil. After it boils, add these patties to it and put the lid on.

After the pressure cooker whistles once, simmer the flame and keep it for another 8-10 minutes.

Now open the cooker after its pressure is released, the patties would have doubled in size.

Take out all the patties one by one and giving them a little squeeze to release the extra sugar syrup.

Take heavy bottom pan and pour 1.5 litre of milk and put it on medium flame on gas for thickening.

Keep stirring the milk in between and do it till it reduces to 1/2.

Switch off the flame and add saffron strands to it.

To make it little sweeter in taste, add 2 tablespoon of sugar to it. In my case I added 3 tablespoon of the same sugar syrup which I used to cook patties.

After the rabri completely cooled, add Kewra water to Rabri.

Now to assemble Rasmalai, put all the patties in a bowl and pour the Rabri over them. Garnish this with chopped almonds and pistachios and keep it in refrigerator for 5-6 hours for chilling.