Directions

For making paneer: In a heavy bottom pan, add milk and bring to a boil. Add vinegar and set for 2 - 3 minutes until the curds (chenna) separates from the whey.
Strain the curds from whey using a cheese or muslin cloth and rinse in a cold running water. Squeeze out all the liquid content thoroughly from the curds and knead to a smooth texture. If you have store bought paneer, grate the paneer first and knead them to a smooth texture.
In a pan add the paneer, condensed milk, crushed cardamoms and mix well. Cook over a medium flame until the paneer mixture becomes thick.
Allow the paneer mixture to cool and shape them into small balls. Garnish with chopped nuts.