Peel and Crush the cardamom pods into fine powder and finely chop the pistachios,and keep aside
For Balls: Boil milk in a heavy bottom pan
When boiled,switch off and add 1/2 cup of water to cool down the milk
After 5-10 minutes,add lime juice and mix till milk curdles
Make this to full curdle
Using a strainer drain the water and collect the chena
Rinse this under water so that lime will be washed away
Keep this in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water
Add cornflour and start mashing the chena till its smooth
Mash constantly for 10 minutes using your palm,Once its smooth, make small balls out of it
Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil
Drop the balls in boiling sugar syrup and cook for 20 minutes
The balls size will be doubled now
Take out the balls from the syrup and drop them in fresh water,If they sink to the bottom, the balls are done
For Thickened Milk: In a heavy bottom pan, boil milk
Soak few strands of saffron in a tablespoon of warm milk and set this aside
Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals
After 10 minutes add sugar and mix
After 20-25 minutes the milk will get thicken to desired consistency,add soaked saffron and crushed cardamom
Also add finely chopped pistachios
Mix and switch off the flame
Take out the cooled balls from the sugar syrup, squeeze and flatten with your hands
Transfer the balls to warm thickened milk
Chill in the refrigerator overnight or for 5-6 hours
Garnish with chopped pistachios and few saffron strands before serving
