Boil the milk. When milk starts boiling, reduce the heat and add lemon juice little by little and stir lightly.

When milk starts curdling, remove from heat and let it stand for 2-3 minutes or until whey water becomes clear.

Line a colander or sieve with muslin cloth or cheesecloth. Pour the curdled milk into it and squeeze out the excess water.

Keep the sieve on top of a bowl and let it rest for 15-20 minutes or until all water is drained away.

Once the paneer has drained well, transfer it to a plate. Add maida, baking powder, cardamom powder and milk.

Mix well and knead the paneer for atleast 10-15 minutes to make a smooth dough.

In a heavy bottomed pan, add sugar and water. Heat them on high flame and stirring continuously to dissolve the sugar.

Bring it to a rapid boil. Do not stir at this stage. Reduce the heat to low and add the crushed cardamom and saffron strands.

Let it simmer in low flame for 1-2 minutes or until syrup comes to a sticky consistency.

Divide the paneer dough into small round balls. Take a ball and roll it into a long thick rope. Twist the ends of the rope to make a pretzel like shape.

Heat oil and deep fry them in medium heat until golden. Immediately dunk into the warm sugar syrup. Let the jalebi stand in the sugar syrup for 3-4 hours.