Boil 1 liter of full-fat milk in a heavy-bottomed pan. Once it starts boiling, add 2 tablespoons of lemon juice or vinegar to curdle the milk. Stir continuously until the milk curdles completely.
Place a muslin cloth over a strainer and pour the curdled milk to separate the paneer (cheese) from the whey. Rinse the paneer under cold water to remove the sour taste of lemon juice or vinegar.
Tie the muslin cloth and hang it for 30 minutes to drain the excess water. After that, knead the paneer for 5-7 minutes until it becomes smooth and soft.
Divide the paneer into small grape-sized balls and gently flatten them. Set aside.
In another pan, boil 1 liter of full-fat milk and reduce it to half its original volume. Add 100 grams of sugar and 1/4 teaspoon of cardamom powder. Stir well.
Gently add the paneer balls to the reduced milk and cook for 10-12 minutes on low heat. The paneer balls will absorb the milk and become soft.
Remove the paneer balls from the milk and let them cool down. Once cooled, refrigerate them for 2-3 hours.
Garnish the Angoori Rasmalai with chopped almonds, pistachios, and a few saffron strands before serving.