Soak saffron strands into the milk and keep aside.
Crumble the paneer and mash it with palm of your hand until smooth.
In a pan add condensed milk, add smoothed paneer, mix it well and cook on medium flame while continuously stirring.
Let it thick little bit then add soaked saffron milk, cardamom, stir and cook until it starts leaving the pan and make dough kind of texture.
Remove the mixture into the plate and let it cool down. Once mixture get cooled, roll it into lemon sized balls.
Garnish with pistachios, chandi warakh & dried rose petals. Kesar Malai Laddus are ready for serve.
Store it into the fridge in airtight container up to a week.
