In a wok boil milk on high flame for 2-3 mins, reduce to medium high continue stirring and once milk is fully boiled, switch off the flame and stir for 2 mins. At this time add vinegar mixed with water slowly while the milk curdles

Once the milk is curdled, put the curdled milk on a muslin cloth which would be on a strainer and the strainer would be on a bowl. At this time keep pouring cold water to get rid of the sourness of the vinegar

Fold the muslin cloth on the curdled cottage cheese or paneer or Chena while the water is dropped out. Keep it in this way for 30 mins

Take the 400 gms paneer on a plate and crumble

Add the crumbled paneer onto a wok, add milk powder, sugar and bring it to heat on medium flame. Keep stirring as you don’t want the bottom to burn or stick. While stirring you shall notice the paneer to leave the sides

At this time add rose syrup and continue stirring while the paneer tends to leave the sides. Set aside

Put the paneer on a greased baking tray and with a spatula level it, add chopped dry fruits of your choice. I used almonds and pistachios. Put silver leaf on it and cool completely in room temperature

Refrigerate for 1 hour then