Ras malai

Step 1: Make paneer: bring 6 ¼ cups whole milk to the boil, stir in 1 ½ tsp citric acid until the milk curdles, then drain the curds in muslin (see the paneer recipe).

Step 2: Hang the paneer until it's dry, then knead into a smooth dough with the heel of your hand.

Step 3: Roll into small balls and flatten each one a little.

Step 4: Boil 4 ¼ cups water and 12 ½ oz sugar in a wide pan until the syrup is slightly sticky.

Step 5: Add the paneer discs one at a time, cover the pan and cook for 20 minutes. They will swell.

Step 6: Take off the heat and let them cool, then drain the discs and set aside.

Step 7: Boil 10 ½ cups whole milk in a heavy pan, stirring often, until it reduces to half.

Step 8: Add 4 tbsp sugar and ½ tsp saffron, crushed, strain the milk and let it cool.

Step 9: Stir in the ras malai and sprinkle with 2 tbsp almond and pistachio flakes and 1 tsp ground cardamom.

Step 10: Chill well before serving.