Boil milk in a vessel. Keep it in simmer and add lemon juice to the milk.

Slowly the milk is separated into water and cheese.

Switch off and drain it in a strainer, add cold water to it. Transfer it to a cloth and hang it for an hour.

After an hour, pat the cloth gently to remove the exess water and it rolls into a small dough.

Gently rub the dough add powdered sugar and saffron to the soft cheese. Knead it well.