1. Dissolve acid or lemon juice in 1/2 cup warm water

2. Put milk to boil. When it rises, pour acidic water all over it.

3. Reduce heat and stir till fully curdled.

4. When whey and water separate completely, remove from heat.

5. Strain in clean muslin cloth.

6. Hold under running water for a minute.

7. Press out excess water and hang for 15 minutes (paneer is made).

8. Empty the paneer in a large plate.

9. Take 2 tbsp. of paneer in a heavy pan and add cornflour.

10. Heat on med. flame stirring continuously for 3-4 minutes.

11. Cool, add to paneer in plate, add sugar.

12. Mix till very smooth.

13. Make 3 parts of paneer

14. Keep one part white

15. In second part add green colour and pista essence

16. In third essence add orange colour and essence

17. Lightly grease and dust moulds with ghee and cornflour.

18. Mix topping ingredients.

19. Sprinkle little topping in each mould.

20. First put the layer of green, then white and then orange

21. Chill for 3-4 hours. Unmould carefully.

22. Serve chilled in individual paper cups (optional)

Making time: 20 minutes (excluding chilling and hanging time.)
Makes: 7-8 pieces (depending on size of mould)
Shelflife: 3 days refrigerated