Take two pots and add 1 litre of milk to each pot and leave it to boil. Leave one pot of milk on low flame to reduce to half.
When the other pot milk comes to boil, add a tsp of lemon juice. When the milk solids starts to separate, tie this up in muslin cloth and leave it to drain for 20 minutes.
Check the other pot, where we kept milk to reduce, if milk has come down to half of its quantity, then add sugar, raisins and cardamom powder.
Stir till sugar gets completely dissolved. Now add in paneer little at a time by stirring continuously to avoid sticking at the bottom.
All we need is to remove moisture from the recipe and left with beautiful colored milk solids.
When the mixture turns light brown and liquid is completely evaporated, the transfer this onto a greased plate and shape as you like. Sprinkle nuts on top.
Cover this with a lid by keeping weight on it. If any remaining liquid is there it will come out now. Serve by cutting into desired shapes.