Pour 1 ½ liters (6 cups) of full-cream milk into a heavy-bottomed pan. Simmer on medium flame and stir occasionally until it comes to a boil.

Turn off the flame and let the milk cool for 2 minutes.

Mix 2 tbsp vinegar with 2 tbsp water to make vinegar water. Lemon juice can be used as an alternative.

Add vinegar water gradually to the milk, stirring in one direction. Stop when the milk curdles and whey separates.

Line a colander with cheesecloth or muslin and transfer the curdled milk. Rinse with cold water to remove any vinegar smell.

Squeeze out excess water, tie the chena in the cloth, and let it rest for 15 minutes to drain completely.

Heat 2 tsp ghee and ½ cup milk in a pan.

Add ¾ cup milk powder and mix well.

Cook on medium flame, stirring continuously and scraping the sides, until the mixture thickens and holds shape.

Switch off the flame and set aside.

Soak 7–8 saffron strands in 3 tbsp warm milk. Set aside.

Untie the prepared chena and gently crumble it into a bowl.

Mix the paneer with the prepared mava. Add saffron milk gradually until the mixture turns a soft yellow.

Stir in ½ cup condensed milk and 1 tsp cardamom powder.

Cook on medium flame, stirring continuously, until the mixture thickens and forms a dough that rolls into a ball without sticking to the pan.

Grease your palms with ghee. Take small portions of the mixture, press, and roll into round laddus.

Decorate with saffron strands and dry fruits. Serve to your lord and enjoy with family and friends.