In a pan, mix together milk and cream and bring it to boil.

Once it boils, remove from heat and add vinegar and mix until the whey separates.

Pour this in a cloth lined sieve and allow it to drain for 30 minutes.

Remove the paneer and transfer to a mixer jar.

Add condensed milk and cardamom powder and grind until it forms a smooth paste.

Heat a pan and add ghee.

Pour the ground mix into it and add saffron.

Keep stirring until the mixture thickens and leaves the sides of the pan.

Remove from heat and allow it to cool.

When it is slightly warm, knead it well to make a smooth dough.Pinch small portions, roll into a tight ball, dip one side in pistachio powder and arrange on a tray.

Allow it to air dry for one hour.

You can then serve it or store in refrigerator.