In a pan add milk and bring it to boil. Once it starts foaming up add Vinegar 2 tbsp and switch off the heat.
Now the milk will start cuddling, stir for 1-2 minutes until solid milk particles are completely separated from whey water. Add more lemon juice if needed.
In a colander, place cheesecloth and transfer the entire pot of cuddled milk. And keep the colander in running water to remove excess vinegar/sourness.
Cover them and keep it aside for about half an hour.
Then squeeze to remove the excess water.
Now transfer the drained solid milk product to the blender. Pulse for about 1-2 minutes until it forms a smooth dough. And transfer to a plate.
Gently press till it becomes a pliable dough.
Divide them into 10 equal size portions, And make them small oval shaped.
In Wide pan, add sugar and water. And bring it to boil. Once sugar gets dissolved completely and starts rolling boil, gently slide oval shaped one after the other. Cover the lid and cook for 6 minutes in medium flame.
Flip gently using wooden spatula and close the lid. Cook it further for 6-7 minutes or until it gets cooked completely. Remove it from the flame and Keep it aside to bring it down to the room temperature.
In the mean time, add goya/mava to the plate, add saffron/yellow food color. Blend it well to make it yellow dough.
Once it came to the room temperature, cut slightly 3/4th each patties, so that the bottom of the patty stays intact.
Stuff them gently and carefully with the filling. Sprinkle saffron and chopped pistachios over the top.
Keep refrigerated for 2-3 hours and serve chilled.