Bring milk to a rolling boil.
Add vinegar and stir it well.
Switch off the gas and allow it to curdle.
After 10 to 12 minutes, strain it in a muslin cloth.
Tie it up firmly onto a kitchen sink tap for 20 minutes.
Meanwhile add blanched almonds to a blender and make a paste.
Boil milk on a high flame first and then simmer on low flame.
Keep stirring it every few minutes until it reduces to 3/4th quantity of the original volume.
Add almond paste and condensed milk.
Also add cardamom powder.
Let it cool down a bit before chilling in the refrigerator.
Boil water in a pressure cook along with sugar.
Simultaneously take out the paneer from the cloth and knead it on the kitchen surface with the palms until smooth and shiny.
Make golf sized balls out of it.
Add these balls to the pressure cooker.
Pressure cook for 5 to 6 whistles.
After the pressure settles down, remove them and add to the chilled almond rabri.
Serve them chilled with slivered almonds.
A truly divine yummylicious innovative idea for you all to enjoy on any festive occasion. A perfect dessert for any party or get togethers.
