Take chenna in a plate

Mash finely with palm till silky

Heat a pan add chenna and milk powder

Soak saffron in warm milk

Stir continuously chennai and mix with milk powder for 2-3 min.

Turn off gas and cool it

Add sugar and cardmon powder

Divide in 2 parts

Add pista essence in 1 part and saffron mix in 2 and part

Line a tray and first add yellow mix and spread evenly in 1/2 inch thickness

Then take pista chenna on saffron chenna carefully and spread evenly

Keep for half an hour in freeze

Then cut in desired shape

Garnish with pista and pista powder