Ingredients

• Purabi Cottage cheese/paneer - 150 gm
• Semolina (sooji) - 1 tsp
• Purabi Milk - 5 cups (1 ltr)
• Green cardamoms, crushed - 4
• Saffron - 6/7 strands
• Sugar - 1/2 cup 
• Almonds - 6, shredded thin
• Pistachio, nuts, raisins- for garnish

Method

• Boil the milk in a large pan and cook till it reaches to half
• Meanwhile mash the paneer and semolina together to a smooth paste
• Make tiny balls with the paneer mixture and keep aside
• Wait till the milk reaches to the desired consistency, then add sugar, elaichi and kesar
• Keeping the heat high add the paneer balls
• Keeping the milk at a boil, keep stirring and cook for 10 minutes
• Refrigerate to chill, garnish with almonds and serve

#PS: You may or may not refrigerate the dish. Paneer payesh will taste same in room temparature.