Take fresh chenna, knead it well till smooth. Add refined flour and semolina and knead it gently.
Divide into twelve to fourteen equal portions.

Soak pistachios and almonds in one cup hot water for five minutes. Drain, peel and chop them roughly.
Combine grated khoya with green cardamom powder and rose syrup.

Knead it into dough. Mix in the roughly chopped pistachios, almonds and divide in to twelve to fourteen equal portions.
Stuff a portion of khoya into each portion of chenna and form them into marble-sized balls.

Combine sugar with three and a half cups of water.
Bring it to a boil and make thin sugar syrup. Remove scum, if any and pass it through a muslin cloth.
Bring sugar syrup to a boil in a wide-mouthed pan and add saffron.

Gently slide in stuffed chenna balls and cook for four to five minutes on high heat.
Sprinkle about quarter cup hot water and continue to cook on high heat for another five minutes or till they are almost double in size.
Remove and keep in sufficient quantity of sugar syrup.
Refrigerate and serve chilled.