1. Dissolve cardamom, milk masala(save some for garnish) in 1 tbsp. cold milk.
2. Keep aside till required.
3. Put rest of milk to boil in a large heavy vessel.
4. Grate or crumble paneer, sprinkle 1 tsp sugar over it.
5. Toss to mix lightly, keep aside till required.
6. Take one tsp. of boiling milk, rub saffron into it.
7. Keep aside till required.
8. Add condensed milk, to the boiling milk.
9. Simmer on low for 12-15 minutes, stirring frequently.
10. When milk is reduced to 2/3 volume, stir in dissolved cardamom and masala.
11. Add paneer, stirring very gently, so as to keep crumbs intact.
12. Add saffron, saving few drops for garnish.
13. Simmer further 2 minutes.
14. Take off fire, pour into serving dish.
15. Garnish with splash of saffron drops, and saved slivers.
16. Serve piping hot, or very chilled.

Making time: 25 minutes
Makes: 4-5 servings
Shelflife: 2 days, refrigerated