Instructions

1. 1
   Crumble paneer and knead it.
2. 2
   Add the 2 tbsp of maida and knead again with the palm to make a smooth dough.
3. 3
   Divide into sixteen equal portions, roll into balls, and press slightly to flatten them.
4. 4
   Thinly slice almonds and pistachios. Dissolve 2 cups sugar in 2 cups of water, then bring to a boil.
5. 5
   Slowly lower the paneer balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and ½ tbsp of maida and bring to a boil again. Cook for few minutes.
6. 6
   Meanwhile boil milk in a thick-bottomed pan, lower heat, and continue to boil until it is reduced to a thick consistency (⅓ of its original volume).
7. 7
   Add the rest of the sugar and the cardamom powder, and keep boiling until the sugar is dissolved. Remove from heat, cool, and refrigerate for 1 hour.
8. 8
   Add sliced almonds, pistachios, and orange powder, and mix again.
9. 9
   Squeeze the chenna balls and put them into the chilled sweetened milk. Refrigerate it for another half an hour. Serve chilled.