2 to 3tablespoonsof finely chopped pistachios, cashews or almonds
Instructions
In a small bowl, combine ½ cup of hot water and the lemon juice.
In a large saucepan over medium heat bring milk to a boil, stirring frequently. When the milk begins to boil, stirring gently, slowly add the lemon juice mixture. The curd will start to separate from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a fine mesh strainer lined with cheesecloth.
Wrap the curd tightly in cheesecloth and rinse under cold water. Squeeze the excess water out of the whey. To check to see if you have removed enough water, take a small piece of the curd and rub it between your fingers to make a smooth, firm ball. If it is too crumbly and will not form into a ball, gradually add water to the mixture until you achieve the desired consistency.
Once the curd is at the correct consistency, transfer to a clean work surface and knead until paneer forms into a smooth, soft dough (paneer).
Divide the paneer into 12 equal portions and roll into smooth balls.
In a large saucepan over medium-high heat bring the sugar, cardamom and water to a boil. Reduce heat to a simmer and add the paneer balls. Cover the saucepan and simmer, stirring occasionally, until balls double and size and are a little spongy in texture, about 30 minutes.
While the paneer balls are simmering, make the sauce. In a large saucepan over medium heat bring milk to a boil. Reduce to medium low and simmer, stirring frequently, until milk is reduced to 2 cups. Keep a measuring cup nearby so you can check the progress. Add the sugar and saffron threads and cook for 2 minutes.
Gently squeeze the sugar syrup out of the cooked paneer balls and add them to the milk mixture and cook, stirring gently, for 3 minutes. Add the chopped nuts. Remove from heat and add the green cardamom powder. Chill for at least 4 hours before serving. Serve cold.