200 ml water
200 gm sugar
250 gm chenna (paneer made from fresh cow’s milk)
500 ml full cream milk
6 gm cardamom powder
Pistachio, for garnish
Mix the water and half the sugar in a pan. Boil till all the sugar has dissolved & add a pinch of Kesar.
Turn off the fire and keep the syrup aside.
Knead the paneer in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.
When done, reheat the syrup till boiling, then simmer and gently drop in the paneer balls.
Cook them for 10 minutes then turn off the fire.
In another pan, boil the full cream milk with the remaining sugar, till reduced to ¾ of its original volume.
Turn off the fire, add the cardamom powder and mix well.
Add the syrup-soaked paneer balls (after draining) to the milk mixture and chill for a few hours.
Serve chilled, garnished with chopped pistachio and kesar on top.