PREPARATION

1. In a bowl, add 35 milliliters warm milk, 1 teaspoon saffron and mix it well.

2. Soak for 30 minutes.

3. Heat 2 litres milk in a heavy skillet and stir well.

4. Bring it to a boil.

5. Add 15 milliliters lemon juice and stir well.

6. When you can see the entire milk begins to curdle. Turn off the heat.

7. Place a cloth on top of bowl.

8. Pour the milk on it and squeeze the cloth tightly.

9. Hang for 30 minutes.

10. Wash it water and squeeze the cloth tightly.

11. Take a skillet, add 350 grams sugar, 200 milliliters water and stir well.

12. Add 1/2 teaspoon saffron, 3 pods green cardamom and mix it well.

13. Bring it to a boil.

14. Remove it from heat and keep aside.

15. In a bowl, add 2 tablespoons cashews, 2 tablespoons almonds and mix it well.

16. In a mixing bowl, add the prepared chena, prepared saffron milk, 25 grams all purpose flour, 1 1/2 tablespoons semolina, 2 tablespoons powdered sugar and mix it well.

17. Take some mixture in your hands and flatten it with the help of your fingers.

18. Add the dry fruits on it and roll it into a ball.

19. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

20. Transfer this into the prepared sugar syrup.

21. Soak for 1 - 2 hours.

22. Garnish with pistachios.

23. Serve.