firstly, prepare paneer by boiling 2-litre milk.

once the milk comes to a boil, add 2 tbsp lemon juice. you can alternatively add curd or vinegar.

stir well on medium flame until the milk curdles.

drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.

rinse off the curdled milk with fresh water to remove sourness from lemon juice

squeeze off the water completely and rest for 10 minutes or until the water is drained off completely.

meanwhile, prepare mava by heating 1 tsp ghee, ½ cup cream and ¼ cup milk.

now add 1 cup full cream milk powder.

keeping the flame on low, stir continuously until the mixture starts to thicken.

after 5 minutes, the mixture starts to separate from the pan.

keep mixing until it forms a lump. finally, instant khoya (approx 1.5 cuis ready.

now add 1 cup condensed milk and mix well. do not add any extra sugar as condensed milk contains sweetness.

mix until mawa is well combined with milkmaid.

crumble the paneer prepared. you can also grate store brought paneer.

add the crumbled paneer (1.5 cuto the mixture mix well.

mix and mash until the mixture turns smooth.

continue stirring until the mixture thickens completely.

keep stirring until the mixture starts to separate pan and hold shape.

further, add ¼ tsp cardamom powder and mix well.

transfer the prepared mixture into a greased plate lined with baking paper. alternatively, prepare balls to prepare malai ladoo.

set well forming a block. top it with chopped cashew nuts, almonds and press gently.

allow to refrigerate for 2 hours, or till it sets completely.

now unmould and cut into pieces.

finally, serve malai burfi or store in an airtight container for a week in the refrigerator.