Knead chhena well with your fingers till
smooth. Add maida and knead it gently and divide into 12-14
Combine Khoya with cardamom powder and rose
Knead it into a dough.
Blanch pistachio and almonds in 1 cup hot water for 5-10
Peel and chop them not too fine.
Mix in the roughly chopped pistachio nuts and almonds into
Khoya dough and divide in same number of portions as chhena
Stuff a portion of khoya into each portion of paneer and
form them into marble-sized balls.
Add sugar in 3 cups of water. Bring it to a boil in a
wide-mouthed pan and add saffron and make thin sugar syrup.
Remove scum, if any.
Gently slide in stuffed chhena balls and cook for 4-5
minutes on high heat.
Gently flip the balls and sprinkle about a quarter cup hot
water and continue to cook on high heat for another 5
minutes or till they are almost double in size.
Remove and keep in sufficient quantity of sugar syrup. Wait
until fully cooled and then refrigerate.