Heat the milk. When it starts to bubble, add a spoon of curd and stir the milk. When the paneer starts to separate, turn off the gas. Add a cup of cold water to stop the cooking process.

Now drain the water with a cloth or a sieve. Wrap it in the cloth so that the water is absorbed by the cloth. Now take it out in a wide vessel and add sugar powder and knead it with your hands until it becomes soft.

Now put it in a pan and fry it on medium heat while stirring so that the water in the sugar burns. Check by holding it in your hand that it does not stick and when the balls becomes big, take it down and cool down a little, then garnish it with saffron pistachios on top of the ball.