Warm 2 tbsp milk and add saffron strands to it and keep aside.

Boil the whole milk in a thick bottom pan.

Add lemon juice after it comes to a boil.

Keep stirring till chenna and water separates.

Add sugar and milk with saffron strands and continue to stir.

Keep stirring on medium flame till all water evaporates.

Cool the chenna and garnish with pistachios before serving.