Milk Pedhas

Yesterday, I had a litre of whole milk lying in the fridge.Usually I make yogurt out of it,but for some reason we did not get to finishing the yogurt and I had a lot of left over milk. So I set out on a hunt for the perfect pedha recipe and liked Sree's recipe.
But I tweaked it and eliminated the milk powder and added very little paneer.

Ingredients: 1 litre whole milk
2 1/2 tbsps paneer
3 tbsps sugar
10 roughly chopped almonds to garnish
1 pinch of saffron strands

Method: Heat the milk in a heavy bottom wide pan. (I took our regular cooking kadai). Keep the heat on medium low and boil approximately for 2.5 hours stirring every 5 to 7 minutes. Be careful and stir at regular intervals otherwise the milk will stick to the bottom of the pan. After around 2 hours the milk will become thick and start forming a mass.At this point add the paneer,sugar and saffron. Keep stirring continuously.When the mixture starts leaving the kadai, cook for 5 more minutes and turn off the heat. It is important to stop cooking when the mixture is still a little moist, because if you overcook it the pedhas will have a burnt taste and will become hard. Once the mixture cools down, roll them into balls of desired size and top each one of it with a piece of the almond.