Heat milk in a deep non-stick pan, stir occasionally and let it come to a boil. Switch off the heat.

Mix vinegar and 1 cup water in a bowl.

Add ½ cup water to the milk mixture and stir well. Add the vinegar mixture to the milk, little by little, stirring continuously till the milk curdles.

Strain the curdled mixture through a muslin cloth and reserve the whey in a pan. Tie the muslin to make a potli and squeeze out excess water. Dip the potli in icy water till it cool down completely, squeeze excess water and take the chenna out of the muslin potli.

Knead the chenna till smooth and divide into small round equal portions.

Heat sugar and 4 cups of water in another deep non-stick pan and stir till the sugar dissolve completely.

Heat sugar and 4 cups of water in another deep non-stick pan and stir till the sugar dissolve completely.

Drop the chenna oeda into the sugar syrup, cover and cook for 2 minutes,, cover and cook for 2 minutes. Repeat this process for 10-12 minutes or till the chenna spring back when pressed. Drain and let the pedas cool down. Reserve the sugar syrup.

Put reduced milk into a blender jar, add ¼ cup sugar syrup, mango puree, green cardamom powder, a large pinch of saffron and a few ice cubes and blend into a smooth mixture.

Squeeze out the excess sugar syrup from the chennas and arrange them in a bowl and pour the mango mixture over them.
Sprinkle green cardamom powder, pistachio etc. Refrigerate 2-3 hours.

Garnish with mango slices & chopped almonds.Serve cold