First to make chenna,boil milk and add saffron.

After milk boils,switch off the flame and add vinegar and mix till chenna separates.

Sieve the chenna in a muslin cloth and wash with water.

Hang it for half hour till water drains out.

Take the chenna in a bowl and add 1 tbsp flour and mash nicely for 10 mins till it gets smooth and leaves little oil.

Make small oval shapes and keep aside.

Meanwhile in a big pan take 1 cup sugar and add 2 cups water. Let it come to boil and add cardamom powder.

Add the chenna ovals to the sugar water and boil on medium flame,covered for 10-15 mins.

To check the doneness,put one ball in water,if it sinks it is done.

Keep them aside to cool.

For the Malai filling,take ghee in a pan and add milk and cream.

Add milk powder and stir well.

Add powdered sugar and keep stirring till the mixture thickens and leaves the sides of the pan.

Let the mix cool.

Slit the chenna ovals in middle,stuff with the Malai and close the two halves.

Roll each one in dessicated coconut and garnish with sliced pistachios or any other dry fruit of your choice.