Pour 1/2 litre milk in a heavy bottomed pan and boil. Once it reaches the boiling point switch off the flame and squeeze juice of lime into it.
Keep stirring to curdled completely. Strain into a muslin cloth and place under tap to let water run over. Strain again and leave to drain .Hang it for about 30 minutes.
In the mean time heat an another pan. Add 1/2 litre milk and boil. Keep stirring the milk. Add saffron stand,cardamom powder,and 1/2 cup sugar into it. Mix continuously until the milk reduces to half. When the layers of cream forms just move it aside. add some chopped almonds and pistachios and Off the flame and keep aside to cool.
Take the chenna and knead it with your palm till it is smooth dough make small tikkies from the chenna.
Heat a pan and add remaining sugar into it with 500 ml. Of water. Boil for 5 minutes and then put all the chenna tikki into it. Cover and cook for 15-20 minutes or till double in size. Off the flame and keep it for cool down.
When it cool down take out the chenna tikki from the sugar syrup. Press gently and add them into the prepared milk. Cool in room temperature or in the fridge.
Garnish with chopped almonds and pistachios and serve chilled.
