In a hard bottom pan heat milk. Bring it to a boil and keep stirring in between so that milk does not stick to the bottom of the pan and gets burned.
Add few saffron strands and chopped nuts of ur choice.
Bring the milk to a boil and simmer the milk till it thickens and add sugar, stir and add cardamom powder.
Now add crumbled paneer and mix everything well.
Simmer on a low flame till paneer gets cooked.
Switch off the flame and then add rose essence.
Refrigerate it for 1-2 hours and serve it chilled.
