If you feel, the panner is not drained well, the dough is not coming together. Add corn starch and knead the dough until it soft and airy.

To start shaping the disks, divide the paneer dough into equal parts. Take each one in between your palms and start rolling until it is smooth without any cracks. Now gently put some pressure in between your palms and flatten the ball. Make sure there are no cracks.

Repeat the step with the rest of the balls. Cover them with a damp cheesecake cloth so they don’t get dry.

Add milk, cardamom powder, saffron, sugar, and chopped nuts to the instant pot. Close the lid and vent sealed.

Cook it on SOUP/BROTH for 15 minutes. Do Natural pressure release to avoid spills. Let it cool down.

Turn on SAUTE, add sugar and water, and bring it to a boil. Close it with a glass lid to make it fast. Once the water starts boiling, turn off SAUTE and add flattened paneer disks. Close the lid, and vent.

Set the timer, PORDDIGE 5 min high. When the timer is done, Release pressure after 5 minutes.

Add the flattened disk and some syrup to ice-cold water to stop cooking. Let them cool down for at least 10 minutes.

Take the flattened paneer disks from the ice bath and squeeze them between your palms to remove all the sugar syrup.

Now dunk the flattened disks to warm rabdi. Repeat the step until all disks are added to rabdi.

Close the bowl and refrigerate it overnight.