Rus malayi with paneer

Boil 1 liter full fat milk, and then as 3 tbsp of vinegar / lemon juice turn of the flame, and stir until, milk curdles completely and more lemon juice if required. Drain in the muslin cloth /chesse cloth rinse with fresh water to remove acidic flavor

Gather muslin cloth, remove access water with hands and make a knot. hang it for 30 minutes to remove access water

For malyi. Add 3 cups of full fat milk in a heavy bottom pot and let it boil. Add cardamon powder, Condensed milk, crushed almond. Mix, cover and cook this mixture on slow to medium flame till the milk is reduced from 3 cups to 2 cups

Afterwards turn of the flame and set this malayi aside. Add paneer to a plate, add cornflour and knead 8_10 minutes to minutes until smooth. Make 11_12 equal balls and flatten them. Set these aside. Make sugar syrup and cook balls. Bring 4 cups of water to a boil with a 1 cup of sugar, add balls into boiling water and cook covered for 15_18 minutes on a moderately high flame

Remove balls and transfer them to sugar syrup and cool for 10_15 mints in this syrup.remove rusmlayi from sugar syrup press gently with palms to remove access sugar syrup transfer them to a platter, and all the malyi on top of it garnish with nuts. Refrigerator for 6_7 hours or overnight. Serve chill.