Heat 1-liter milk in a pan.

When it comes to boil, add vinegar.

The milk will separate immediately after adding the vinegar.

Switch off the heat and let the milk rest for 5 minutes.

Strain the milk in a strainer and collect the cheese.

Keep the strainer with paneer under running water so that the excess sour taste is gone.

Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.

Meanwhile, heat the remaining 1 and ½ liters of milk in a heavy bottom pan.

Simmer the heat once the milk comes to a boil.

Add saffron strands in the milk.

Let it cook for 20-25 minutes on low heat.

Crumble the paneer and add it in the milk.

Cook for another 20 minutes, until the milk, is thickened.

Add sugar and cardamom powder and cook for another 2-3 minutes.

Transfer the kheer in the serving bowl.

Garnish with roasted almond shavings and saffron strands.

Serve it chilled as it tastes best when cold.