Boil the milk until it thickens and is reduced to half the original quantity.
Stir occasionally so that it does not stick to the base of the pan.
Dissolve the cornflour in a bit of cold water.
Stir it in and cook on low heat until it thickens.
Mix the sugar with half cup of water and cook until syrupy.
Grate the paneer and add it to the syrup and stir it in to milk.
Add the ruh kewra and cool.
Pour this into a dish.
Decorate with silver leaves, almonds and pistachios.
Chill and serve.
(Wash the paneer in plenty of cold water to remove its sourness or the milk will curdle)
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