CHENNA making:

Take milk in a pan and boil
When it starts boiling add lemon juice and stir till milk curdles completely.

Strain the curdled milk in a muslin cloth and wash with cold water.
Squeeze off the excess water.
Let the chenna cool down
Take chenna in a flat plater and start to knead the paneer for 10 minutes.

When chenna gets smooth make small balls, flatten between the palms and keep aside.

Let the milk reduce for 5-10 min and it should reduce to 1/3rd.

Now add sugar, cardamom powder and saffron milk and give boil again.

When sugar is dissolved completely remove from the heat and let it cool.

When it’s cooled completely add the chenna balls and refrigerate for 2-3 hours.

Now garnish with few chopped nuts and serve chilled.