Take milk in a pan and let it boil. Once it is boiled add lime juice. Milk will start to cuddle, strain it and keep aside for 10-15 mins. Now take the paneer and add the milk powder and knead it to make it smooth. You can add sugar also .
I have avoided sugar because Malpua and Boondi will also have their sweetness. Refrigerate it for 10-15 mins.
Take all the ingredients in a mixer a make a smooth paste. The paste should not be too watery, It should just have a smooth flow from Jharia.
Now heat ghee in a pan and once it is hot reduce the flame. The oil should be medium hot. take a Jharia and our the besan mixture, the mixture will fall in drops and will go in the sides, you can see beautiful round boondies.
Once the boondis are ready they will float above. The Jharia needs to be clean for next batch of Boondi or the Boondi won't be round and they will flatten. You need to be very careful and don't overfill the karahi. Fry the Boondi and keep aside.
In the meantime prepare the sugar syrup mixing all the ingredients and it should be 1 string and it should be neither too hot nor too cold when you pour the boondi. Put the Boondi in sugar syrup and take out in 25-30 seconds. Boondis are ready.
Instant cream Malpua:-
Mix the ingredient and make a slight thick Malpua batter. Take ghee in a flat karahi and spread the batter on high flame. And then reduce the flame and cook it evenly from both sides.
You will get two small sized thick Malpua from this much ingredient. The sugar syrup will be same like Boondis just avoid the yellow colour and the syrup should be normal temperature. Dip and take out immediately.
Take a pan and put milk it boil till it reduce 1/4th. Mix milk powder with hot milk and add in it and add sugar and keep aside.
Put sugar in a PAN on slow flame and keep stirring continuously. You will see that it will change colour and the caramelising process will begin. In the meantime take a round spatula and grease it from the opposite side and start .
We need to put the sugar like a cheques or small squares, first horizontal lines and then vertical lines.
Insert the toothpick in the nuts and coat it with caramelised sugar and keep it on a platform with weight over the toothpick, you will see a string like droplet dropping from the nuts.
The caramelised decorations need some practice and you need to take extra care because they are too hot and your hand may get burnt.
First Bake Kalakand in an OTG on top rack on high temperature for 2 mins. it will take the moisture content of the Kalakand and also give it a mild brown colour from top.
Now take a springform pan or a round bottomless dish and layer it with Kalakand and a layer of Boondi. After that put a layer of Malpua followed by Rabri. One more layer of Boondi and Malpua.
Finally top it with Rabri and freeze it for about an hour.
After a hour carefully demould it and garnish with caramelised decorations and serve.