Mix together water and sugar in a pan and bring it to boil.

By the time, knead paneer until it forms a soft dough.

Divide it into 6 equal portions.

Roll each into a leaf shape with sharp edges on both the ends.

Flatten it to form a leaf.

Add these to the boiling syrup and reduce flame.

Cook the chom choms for 10 minutes.

Remove from flame and allow them to cool completely.

Bring milk to boil.

Add in pistachios, cardamom powder and saffron.

Let it reduce to half the quantity.

Add in condensed milk and boil for two more minutes.

Remove the chom chom from the syrup and add it to room temperature milk.

Let it chill in fridge for one hour.

Remove the chom choms from the milk, garnish with pistachios and saffron and serve.