For ras :

1. Boil the milk in a non-stick pan.
2. Simmer the stove and allow it to condense to half its quantity.
3. Once done, add sugar and mix till it gets dissolved.
4. Take two tsps of hot milk and soak a few saffron strands in it for ten mins.
5. Add the soaked saffron strands along with the milk and mix it. Finally sprinkle some cardamom powder.
6. Ras is ready. Refrigerate it until use.

   For malai:
   

   1. Boil milk in a vessel and once it starts to raise pour in the lemon extract and switch off the stove.
   2. Mix with a ladle until it curdles.
   3. Drop in ice cubes into the vessel immediately.
   4. Then drain it in a thin muslin cloth or handkerchief.
   5. Hold it covered with cloth in the running water.
   6. This is to remove the lemon flavor from the prepared paneer.
   7. Hang the cloth and allow it to drain for half an hour.
   8. Now press and remove the excess water and transfer to a bowl.
   9. Knead the soft paneer into a dough.
   10. Roll into small balls and press them to flatten a little.
   11. Take water and sugar in a pressure pan and mix till it dissolves.
   12. Once the water starts boiling drop in the rolled malai balls and pressure cook with weight on top for a whistle.
   13. Switch off the stove and keep the pressure cooker under running water to cool it quickly.
   14. Open immediately and transfer the cooked balls along with the sugar water to a different bowl.
   15. Leave it alone for 4 to 5 hours.
   16. Later remove the balls from the jeera and press them gently to remove excess jeera and drop them into the prepared ras.
   17. Serve it cold and top it with chopped almonds and pista.
   18. Enjoy eating a rich and yummy dessert.

   Recipe courtesy: 4th sense cooking