Bring the milk to boil in a heavy bottom pan on medium heat.
Once it comes to boil, turn off the heat and allow it cool down 2 minutes.
Start adding vinegar, little by little and stop adding as soon as the milk curdles.
Using a cheese cloth, drain the chena and rinse with cold water.
Squeeze water tightly from the cloth and then let it hang for 15 to 20 minutes.
Pulse the chena in food processor for 3 to 4 times.
Meanwhile soak saffron in 2 tablespoon warm milk. Set aside.
Heat a non-stick pan on medium heat and cook the cream for 2 minutes on medium heat.
Then add the pulsed chena and saffron milk to the pan. Use a whisk to mix it all together so that there are no lumps.
Add the powdered sugar, cardamom powder and milk powder. Continue to cook until mixture looks dry enough.
It takes around 15 to 17 minutes on low heat to reach this stage. Keep heat to low at all times.
Remove mixture from heat and transfer to a plate. Let it cool down a bit, then start making round ladoos.
Decorate with chandi vark and saffron strand.