Combine 1 tablespoon of warm milk and saffron strands. Set aside.

Crumble the paneer using your fingers. Do not make a fine mash of it.

Heat milk in a heavy bottom saucepan over medium-high heat.

Add the cardamom powder and allow the milk to simmer until it reduces almost half the original amount.

Keep on stirring the simmering milk at regular intervals. Collect the cream (malai) from the sides of the pan and add it back to the milk.

Once the milk has thickened and reduced in quantity, add the sugar and saffron. Stir to mix nicely.

Now add the grated paneer in the milk and cook for 5 – 10 minutes. Turn off the heat.

Allow the paneer kheer to cool completely before keeping in the fridge. It is best served chilled.

Garnish with sliced pistachio and almonds before serving.