Firstly, to make paneer at home, take 1l of milk and bring it to boil, then add 1/2 tablespoon lemon juice/vinegar to it. Then take a cotton cloth and sieve the paneer.
Then holding all the edges of the cloth together bring it under running water to remove the smell of lemon or vinegar. Try to drain water from the paneer by hanging it.
Side by side, take a heavy bottom pan so that milk does not stick to the bottom and pour 1 l of milk and bring to a boil, let it simmer for at least 30 mins so that it thickens. Keep stirring the milk at an interval of 4 to 5 minutes.
As the milk starts to thicken, add cardamom powder, and 6 tablespoon sugar to it or as per your taste. Also add kesar dissolved in two spoon water to the boiling milk.
Rabdi will be ready after 30 mins, you can see thickened milk, then add almonds , cashew pieces to it.
Take a pan and bring 2 cups water to boil and add 100 gm sugar and let it simmer for approximately 10 min while you knead and make balls of paneer.
Now take the paneer in a plate and knead it for at least 5 minutes, so that it becomes soft.
Make small balls of paneer and then flatten them gently between your palms.
Immerse the paneer balls in boiling water and cover it with lid for 10 minutes.
After 10 minutes open lid and take the paneer balls out and squeeze them gently and add into rabdi.
Keep it in fridge for an hour and serve cold with garnishing of almonds.