Pour 3 cups of milk in a pan with a heavy bottom and bring it to boil on medium flame. Add saffron and keep stirring to prevent burning.

Add sugar to the milk.

Keep stirring the milk every 2-3 minutes.

Keep moving aside the malai/ cream that form on the top.

When it reduces to half the quantity, keep it in the fridge to chill.

Pour 5 cups of milk in another pot for making chenna/ paneer.

Once the milk comes to boil, add curd, lemon juice, or vinegar till it comes to boil.

Keep stirring until the milk curdles. If required, add more lemon juice/ vinegar. Switch off the stove.

When it curdles completely, add ice cubes or cold water.

Drain it in a thin muslin cloth.

Wrap the paneer in a cloth and bring the edges together.

Now put a cloth under running water to remove the smell of lemon/ vinegar.

Tie up the paneer in a cloth and remove excess water.

Hang it up on a hook for 45 minutes to 1 hour.

When the paneer is ready, it will be moist with no dripping water.

Knead it well to get smooth, grain-free, and non-sticky chenna. Don’t knead to the extent that chenna begins releasing fats/ grease.

Divide the chenna into equal portions. Make balls and gently flatten them.

Cover them and set them aside.

Take 3 ½ cups of water in a pan and add 1 cup sugar.

When the sugar syrup begins to boil, add cardamom powder.

When the syrup begins to boil, add the flattened balls of chenna.

Cover immediately and cook on high flame for 9 minutes.

The balls would have been doubled in size. Keep it covered and take the pot from the stove. Let it rest for 20 minutes.

Take the flattened balls out and gently squeeze them between your palms to remove excess sugar syrup.

Add them to the warm rabdi.

Add some pistachios, almonds, and cashews.

Keep them in the refrigerator for a few hours and serve chilled.