firstly, in a large vessel stir and boil 2-litre milk.

once the milk comes to a boil add 2 tbsp vinegar and stir well.

milk starts to curdle separating the whey.

strain the paneer and rinse with cold water.

squeeze off the water from the paneer.

add in a few saffron and mash the paneer to smooth texture.

further, add 1 cup condensed milk and mix well.

cook until the mixture is well combined forming a smooth consistency.

add in pinch kesar food colour and continue to cook on medium flame.

keep stirring and cook on low flame until the mixture starts to hold the shape and separates the pan.

add ½ tsp cardamom powder and mix well.