Make the Chenna

Boil milk, then turn off heat. Add diluted lemon juice gradually, stirring gently.

When curds separate, strain immediately through a muslin cloth.

Wash under cold water to remove sourness. Squeeze lightly and hang for 30 minutes.

Knead the Magic

Place the chenna on a plate and knead gently for 8–10 minutes until smooth and soft — like a dough.

Make 10–12 smooth, crack-free balls.

Boil the Syrup

In a wide pan, boil 4 cups water + sugar + cardamom.

Once it boils, add the chenna balls gently. Cover and boil for 15–18 minutes.

They will puff up and double in size.

Cool and Rest

Turn off heat. Let them sit in syrup until completely cool.

Add rose water or saffron at the end, if using. Chill before serving.