Bring the Milk to a rolling boil in a large heavy bottom pan.
Add the curd and let solidify over slow flame till whey separates.Add some chilled water to stop the cooking process.Leave for 2 minutes.
Strain this chenna in a muslin cloth and leave to drip for an hour till whey is completely drained out.
Meanwhile combine the water and sugar to make a sugar syrup.
Once water is completely drained from chenna, then mash well to knead into a smooth dough.
Shape into round balls, flatten slightly.
Let the sugar syrup come to a boil in a pan with a tight fitting lid, once boiling slide in the prepared chenna balls, cover and cook for 15-20 minutes.They will increase in size and become spongy.
Make the rabdi by combining the Milk, sugar, elaichi powder and saffron. Cook till reduced to half.Add the nuts.Taste and adjust the sugar(add the sugar syrup and adjust)
Transfer the prepared chenna balls into a large serving dish, pour rabdi on top and sprinkle the rose water.Let cool.
Chill for the next couple of hours. Serve chilled.