To make chenna payesh:
First, heat the milk in a large pot and let it cool for 5 minutes.
In a bowl, mix the water and vinegar together.
Slowly add this mixture to the milk while stirring with a spoon until the chenna (curds) separate.

Once the chenna forms, strain it through a sieve and rinse with cold water. Set aside to drain.
In a large pan, pour in the milk and bring it to a boil. Let it simmer until it thickens slightly.
Once the chenna has drained, mash it well with your palms, add the sugar, and mix thoroughly. Shape into small balls.

When the milk has thickened, add sugar and saffron threads. In a separate bowl, mix the milk powder with 2 tablespoons of cold milk until smooth with no lumps.
Add this mixture to the boiling milk and mix well.
Bring the milk to a boil again.

Gently add the chenna balls to the boiling milk one by one.
Cook on medium heat for 10 to 15 minutes, then turn off the heat.
Add cardamom powder and rose water, mix well, cover, and let it cool at room temperature for 1 hour.

Transfer the chenna payesh to a large bowl and refrigerate to chill.
You can add your favorite dry fruits if you like, but this sweet tastes best as is.
This is a traditional Bengali dessert.
Once chilled, serve and enjoy with your family.

These sweets are mostly made from milk and milk products, so they should be eaten within 1-2 days. Chenna payesh is a creamy, delicious, authentic, and traditional Bengali dessert often served on special occasions.