For the malai
2 kg- milk
1/4cup lemon juice
1cup sugar
6cups water
4-5 green cardamoms crushed
Muslin cloth

Dilute lemon juice with half cup of water and keep it aside.
Boil milk in a heavy bottomed pan.
While stirring the milk slowly add lemon juice to it.
When milk starts to curdle (paneer) quickly add ice cubes to the milk so that it stops curdling further (this will make the paneer soft).
Strain the paneer using a strainer lined with muslin cloth.
Wrap the paneer in a muslin cloth, rinse under the cold water
and squeeze well (this takes out washes out the sourness of lemon
from the paneer).
Once drained, place paneer on a dry, clean surface and knead
for 3-4 minutes until the paneer  almost rolls into a smooth
soft dough or use a food processor.
Roll the portions of paneer in your hands until a smooth ball is
formed then lightly press the ball until it flattens out and keep aside.
In a pan boil water and sugar on the high flame.
Add paneer balls to the sugar syrup, cover and cook for 10-15 minutes.
Take it off the gas and let it cool.

For the Ras
1kg- milk
3 tbsp- sugar
3-4- green cardamom crushed
11/2tbsp- sliced pistachios
1/2tsp- saffron

Boil the milk in a heavy bottom pan, heat until the milk reduces to
about 21/2cups ( make sure to frequently stir the milk while heating
so that it does not get burned at the bottom).
Grind saffron with small amount of sugar, then add to the milk.
Add sugar and cardamom to the milk.
Take the flattened balls out from the syrup and squeeze them lightly
between your palms and add them to the milk, cover and cook for few
minutes.
Take it off the gas and let it cool.
Garnish with sliced pistachios.

Serve chilled.