Boil the cow's milk in a wide mouth heavy bottom pan. When it boils, reduce the flame.
Now add vinegar to water and dilute it. Add this to the milk and leave it undisturbed for 2-3 minutes.
The milk will curdle and the whey and the paneer will separate out. Strain it in a sieve lined with a muslin cloth.
Wash the paneer with 2 cups water to remove the taste of vinegar. Add ice cubes to it and tie the muslin cloth and leave it hanging for 1-2 hours.
Meanwhile boil the full cream milk till it is half reduced. Mix 1 tsp vanilla custard powder in 2 tbsp cold milk and add it to the boiling milk.
Add 1/4 cup sugar and mix well. Stir it and simmer for 5 minutes. Now add roughly crushed nuts and saffron soaked in 1 tbsp milk. Add the cardamom powder and mix well. Switch off the gas. Cool at room temperature and refrigerate it.
When the entire water is removed from the paneer, remove it from the cloth and knead it with the heel of your palm for 10 minutes or so till the entire thing comes together in the form of a nice smooth dough.
Make small crack free balls of it. Meanwhile boil 5 cups of water with 1 cup sugar and when it is fully boiled, slowly add the paneer dumplings into it.
Cook on high flame for 2-3 minutes and then cover and cook at high flame for 7-8 minutes till the dumplings float on top and is very soft and spongy.
Leave it for 5 minutes. Gently squeeze out the water and slowly drop these dumplings into the prepared kesar milk. Refrigerate it for an hour or two and then serve it chilled.
