Soak saffron strands in 2 tbsp water and keep aside.

In a pan, heat 650 ml milk on medium flame. Once it comes to boil, switch off the flame. Let it cool down for 5 mins. Then curdled it by adding lemon juice and water mixture or vinegar and water mixture. Strain the chena and wash with cold water. Squeeze extra water and remove chena in a plate. Smash it well with the pav bhaji smasher to make smooth and keep aside.

In a heavy bottom pan take 500 ml milk. Stirring continuously boil on medium to high flame till it thickens and reduces to more than half. Now add sugar, mix and again boil it stirring occasionally.

Further add smoothen chena to the boiling milk. Mix well and cook till all the milk evaporates and mixture becomes thick. Switch off the flame.