- To Make Chenna :- Boil 500 ml milk in a pot, when milk comes to boil turn off the flame and add vinegar to hot milk. When milk cuddle, drain the cuddle water in a cloth or strainer. Run the strainer under running water and hang it 30 minutes.
- After 30 minutes remove the chenna to a plate, and crumble it and keep it aside.
- To Make Panna cotta:- Heat 500 ml milk, with 1/2 cup milkmaid, 1 tsp cardamom powder and saffron in a pot. Bring to boil, then add 3 tbsp agar powder and boil this milk. Stirring continuously for 3-4 minutes or till it is completely dissolved.
- Remove from heat and leave to cool for 10-15 min.
- After 15 minutes add crumble chenna into the milk and slowly whisk and mix it well.
- Divide the mixture between the silicon pudding mould. Set it in refrigerator for 3-4 hours.
- To Make Thandai Kesarmilk:- Meanwhile pour 250 ml milk and 1/4 cup milkmaid into a pot and bring to boil and let it simmer. Add saffron and thandai powder and mix it well. Bring to boil again and simmer for another 5 minutes.
- Remove from heat and cool it completely and refrigerate it for chilled.
- When ready to serve, remove from pudding mould. Turn out onto the serving plate.
- Garnish with some chopped pistachio rose petals and saffron. Drizzle over the chilled Thandai Kesarmilk and serve it chilled.
