Malai Laddu Modak

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2 liters milk ((8 cups))

½ cup sugar

1½ to 2 tbsp lemon juice ((adjust as needed))

¼ tsp cardamom powder

1 tbsp Nuts ( for garnishing (optional))

1 pinch Kesar ((saffron, optional))

Boil milk until a layer of cream forms on top. Set aside 2 cups of milk along with the cream.
Add lemon juice and curdle the 6 cups of milk. Pour some cold water and then drain to a colander lined with thin cloth.
Rinse under running water to remove the lemon smell. Drain off completely.
Condense the rest of the 2 cups of milk with sugar until it reduces to half.
Add the drained paneer and stir.
Cook until the mixture thickens. Add cardamom powder & saffron if using. Mix. Cool completely.
Grease a mould and fill the mixture inside. Stuff it well to prevent breaking.
Gently remove the modak from mould. Or the mixture can be simply be rolled to balls or malai ladoo.
If you want a smooth malai ladoo, simply process the entire mixture in a food processor until smooth and roll to balls. If it turns sticky then add some milk powder and mix.
Refrigerate malai laddu modak and serve within 2 days.