In a heavy bottom pan, bring 3 litres of milk to boil. Once milk starts boiling, simmer the milk for 10 minutes. Put off the heat
Take of the cream ( malai) from the top of the milk and reserve it for later use
Put the milk pan back on low flame and gradually add vinegar stirring it it gently. Simmer for a minute or 2, milk will spit and you will see the clear whey.
Strain and the chenna and wash it once with clean fresh water and squeeze.
Now, transfer the chenna and 500 ml of milk in a pan and bring it to boil
Cook on medium heat until the mixture starts getting thick.
Now, add reserved malai (cream), khova, and sugar, cook until the mixture thickens to form very soft dough and start leaving the pan. Stir intermittently to avoid burning. Add cardamom powder and mix well
Put the cooked mithai mixture in greased thali or a tray and spread it evenly
Allow it cool and set well.Once set, cut into desired shape pieces, sprinkle the saffron milk and garnish with slivered almonds-pistachios and dried rose petals.
These Kesar Kalakand will easily stay for 3-4 days stored in a clean airtight container under refrigeration.