This is one of the recipes that won’t let you use paneer that you bought. You have to make it yourself – or it will be too hard for you to mash it! So get your milk, squeeze your lemons and prepare paneer according to this recipe.

Once you have your paneer in your fine kitchen towel, wrap it into the towel and place it under a pot filled with water or a heavy stone, so that the water is pressed out.

After about one hour, you can go on. The paneer should be quite dry but not very hard.

Take the paneer out into a big plate and, with your hand, mash it very well, rubbing it against the plate that it is on. By this mashing with your palm, the fresh cheese, which was quite solid before, will become a fine paste.

Take the sugar mix it into the paneer. Obviously, if you like it sweeter, you can add more – or take less if it is too much for you.

At this point, you can also add ground cardamom for taste or, if you would like to have yellow colour as well as saffron taste, you soak a few threads in a bit of water and mix that into the paste.

Roll small balls of the mixture and decorate them with pistachios or dots of soaked saffron. Place the balls into the fridge before serving them, so that they are deliciously cool!

Remember that you cannot keep them for long, as they are made out of fresh milk. The maximum is about 24 hours – but keep it in the fridge!

Enjoy!