In a pan take the sugar and water. Let it come to a good boil. Simmer and continue cooking till it gets thick. Remove from flame and let it cool down,add the saffron and rose water. Set aside.

Mix the lemon juice in the water and set aside.
In a saucepan heat the milk. Just before it starts to boil add the diluted llemon juice and mix well with a spoon. The milk will curdle and the chenna will separate from it. Strain out the chenna in a muslin cloth onyo a colander and let all the water strain out for 15 to 20 minutes.

Mix together the chenna and mawa well. Add the maida, sugar, elaichi powder and baking powder and knead till you get a smooth and soft dough.
Make small balls of the dough.Flatten each dough between your palms and stuff with a bit of pista and 1 or 2 strands of kesar. Form them into smooth, crack free balls.