Boil the milk and keep this aside for 5 minutes, so that it cools a little.

Mix 2 tbsp. of lemon juice/vinegar with ¼ cup water and slowly add to the milk as it starts to coagulate. Add more lemon juice to the milk until the cheese and the water is clearly separated.

Strain coagulated milk in a muslin cloth. Drain it in a utensil beneath the sieve. This will separate chena or cottage cheese.

Pour a cup of cold water on the cheese to remove any bitterness residue of lemon.

Add 4-5 cups of water to palm sugar and let it boil in a pressure cooker.

Add 2 tablespoon milk to the syrup to remove any impurity of palm sugar. Continue this process until a clear base with light orange color is visible. You may also add around ½ cup of milk to the sugar mixture and pressure cook with 1 whistle, this will speed up the purification process.

Mash the cheese in plate for 4-5 minutes until smooth.

Roll cheese into small 10-12 balls of same size.

When the syrup is boiling, add the balls one by one and pressure cook it on medium flame. Reduce the flame and cook for 7-8 minutes after 1 whistle.

Keep the cooker in cold water so that the steam cools down.

Transfer the contents to a serving bowl.

Let it cool further in the refrigerator for a minimum of 5-6 hours if you want to serve it cold.