Making Chhana :
Take a large pot, add 2 tablespoons of water in it, and then add the 6 cups of milk into it.
Place the milk on medium heat and bring it to a nice boil. When the milk will start boiling, add the vinegar+water little by little.
When the milk will be curdled completely, green water will be all over the pot, and chhana will be separated, turn off the heat and keep the chhana for 5 minutes as it is.
After 5 minutes, take a large strainer and cheese cloth or white cotton cloth on the strainer, and strain the chhana completely.
Now run cold water over the chhana to remove the smell of the vinegar and to cool the chhana also. Now take 4 corners of the cloth and squeeze the cloth to remove excess water from the chhana.
Cover the chhana with the cheese cloth and place in the strainer, put some weight on the chhana for 20 minutes, this way the excess water will be removed.
Check How to make Chhana/Paneer
After 20 minutes take the chhana on a clean flat surface and kneed the chhana with your palm for 15 minutes, without stopping. Now make a smooth soft chhana dough.
Make 12 small balls from the chhana dough. Take each chhana ball, roll each one into a smooth oval shaped ball, cover the chomchom with dump cheese cloth and keep aside.
For the Syrup :
Take 1 cup sugar & 4 cups of water in a large pot with enough space in it. Bring the sugar syrup to a nice boil. When the syrup will start boiling, add the crushed cardamom pods, and the chhana balls into the boiling syrup and close the pot with an airtight lid.
Boil the chomchoms for 20 minutes on medium heat. After 20 minutes turn off the heat, but do not open the lid right now. Keep it as it is for 10 minutes.
After 10 minutes open the lid and take the chomchoms out of the syrup and place on a flat large plate in a single layer.
Making the Malai :
Take another non-stick pan add 2 cups of whole milk, heavy whipping cream into the pan and place on medium heat. Let the mil & cream boil for 10-15 minutes until you get the creamy malai texture.
But stir constantly in between, otherwise it will burn from the bottom. Add the sugar & rose water to the malai & mix well.
When you will get a creamy smooth but liquid Malai, spread over the chomchoms. Let the malai chomchom to cool down at the room temperature.
Sprinkle chopped Pistachios & Saffron strands on the "Malai Chomchom" & keep inside the refrigerator. Remove the "Malai Chochom" just before serving.
This is a very delicate sweet, do not keep it more than 2-3 days in the refrigerator.