Take fresh homemade paneer in a wide plate and crumble it. Using your palm mash it for around 5-6 minutes. When it is as smooth as butter or cream stop mashing it and make a dough of it, cover with a wet kitchen towel and keep aside.
Now take a wide pan and pour 5 cups of water and 0.75 cup sugar. Boil on high flame.
Meanwhile divide the mashed paneer dough in to 10 equal portions.
Take all the portions in hand one by one and make a ball out of them by pressing tightly. Then flatten them slightly and keep aside. Do this with all portions and prepare 10 paneer balls.
By now sugar syrup must have come to boil. Put all the flat paneer balls one by one in boiling sugar syrup. Make sure your pan has sufficient space as the rasmalai (paneer) balls will expand to double in size.
Turn the flame to low, cover the pan and leave for 10-15 minutes. After 15 minutes you will see the rasmalai balls have become double in size.
Meanwhile take 5 cups of milk in a non stick pan and bring it to boil. When it starts boiling, reduce the flame to low and add 2 tbsp sugar, 1 tbsp sliced pistachio, 1 tbsp sliced almond and 2 pinch of saffron. When milk is reduced to 3-4 cups, switch off the flame.
Now check the ras malai if it has cracks on it and looks cooked switch off the flame. Otherwise cover the pan and let them cook for further 5-6 minutes on low flame.
Now let the milk and the ras malai cooled down at room temperature naturally.
When ras malai is cold enough (at room temperature) take one in hand press it lightly using your fingers to remove the extra sugar syrup (you should notice that the rasmalai has come back to its original size as it was before removing the extra sugar syrup). Now dip in to the milk.
Do the same with all remaining ras malai and refrigerate for 2-3 hours.
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