Pour 1 litre of whole milk into a heavy-bottomed pan. Heat it over medium flame, stirring frequently to prevent it from scorching. Allow it to come to a rolling boil, taking about 5–7 minutes.

Once boiling, gently stir in 2 tablespoons of vinegar. Let it sit undisturbed for 10–15 minutes until curdled.

Strain the curdled milk using cheesecloth or a fine sieve over a bowl to collect the paneer. Rinse under cold water and hang for 30 minutes to drain.

Place the drained paneer in a food processor and pulse until smooth and creamy, about 1–2 minutes.

In a mixing bowl, combine the smooth paneer with 1 cup of milk powder, ¾ cup of powdered sugar, 1 teaspoon of cardamom powder, and ¼ cup of crushed pistachios. Mix thoroughly until soft.

In a heavy-bottomed pan, pour in 1 cup of heavy whipping cream and add a pinch of saffron. Heat gently over low heat, stirring continuously for 3–4 minutes, then stir in 1 teaspoon of kewra essence.

Keep stirring the cream mixture for an additional 7–8 minutes until it thickens, resembling a rich sauce.

Transfer the thickened cream mixture to a bowl and cool for 30 minutes. Knead until smooth and shape into small balls, garnished with pistachios and saffron strands.

Optionally, drizzle extra saffron-infused cream over the ladoos just before serving for an elegant touch.