firstly, in a thick-bottomed saucepan take 5 cup milk and get to a boil. stir in between to prevent milk from burning.

add 2 tbsp vinegar and mix well.

stir until the milk curdles and paneer is formed.

drain off the paneer and squeeze off the water.

transfer the paneer into a large plate and mash smoothly.

form a smooth and soft paneer dough. keep aside.

in a mixer, jar takes 1 cup cashew and grind it to a fine powder. make sure to pulse and grind to prevent oil from releasing.

transfer the cashew powder. also, add 1 cup milk powder and 2 tbsp saffron milk.

mix well making sure everything is well combined.

in a large pan heat 1 tbsp ghee, add the prepared paneer cashew mixture and cook.

cook on low flame until the mixture turns aromatic.

further add1 cup of condensed milk, 2 pinch saffron food color, and ¼ tsp cardamom powder.

mix well and continue to cook on low flame.

cook until the mixture starts to separate the pan and holds shape.

transfer to the large plate and cool slightly.

now smoothen the peda dough slightly, and pinch a ball-sized dough.

design with peda mould to the shape of your choice.

finally, garnish the kaju kesar peda with saffron and enjoy.