In a heavy bottom pan, bring milk to boil. Simmer and reduce milk to ¾. Collect the Malai (cream)from the top of the milk and keep it aside
Now, gradually add vinegar and stir gently and milk will curdle.
Once all the whey is out, strain the whey ( Do not squeeze it the curdled milk) 90% percent whey should be strained. If little is left back, its absolutely fine.
Now, put back the pan with curdled milk ( chenna) on the medium flame. and cook until you see whey getting dried up. Keep stirring to avoid burning
Add crushed khova/ mawa and mix well Cook until mixture starts forming lump
Add cardamom powder, sugar and rose essence and mix well
Cook until the mixture forms a soft dough and starts leaving the pan.
Transfer the mixture on the plate and allow it to cool.
When mixture has reached warm temperature ( you can easily handle), knead it with the heels of your palm such that mixture softens, smoothens and your hands become greasy.
Now, divide the mixture in to equal small balls and shape in the form of peda or you like
Garnish with with pistachios and saffron
Serve as and when required