Put milk in a heavy bottomed kadai and switch on the gas and cook on low heat until one boil comes
Now remove the kadai from the gas. Place a heavy iron tawa on the gas and place the kadai over it. Cook on low heat for 4 hours without touching the milk, do not stir at all otherwise the layer of malai will break
When the milk cooks completely for 4hours then switch off the gas and let it cool down. Now with the help of a knife cut the layer of malai into four triangles and place them in a plate
Now again cook this milk for 4 hours, this time we will not get the white layer of malai, instead we get little brownish, take
Now take out the other layer triangles too and place all the triangles in a plate, in a bowl prepare the stuffing by adding mawa, powdered sugar and chopped dry nuts. Place the soaked saffron strands also
Now take one triangle and put some stuffing in the center
Now fold it inside from right and left side
Now fold it from the top, thus giving the shape of a paan, in the same prepare all the malai paans, these malai triangles are very soft so we have to handle them very gently
Garnish with chopped pistachios and saffron strands on top of the paans, arrange them in a serving plate, decorate with some cashews and almonds, serve chilled
You can keep them in the refrigerator for 2 days only, you can use different stuffing also, traditionally it is cooked on kande ki aanch and in a big paraat. And it is cooked all over night on low heat
