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

Mix 2 tbsp. of lemon juice/vinegar with 2 tbsp. 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 chenna or cottage cheese.

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

Mix this with chenna so that you get a beautiful yellow color.Mash once again.This would take close to 30 mins or until you get a smooth dough.

Keep a aside 2 tbsp of cheese/chenna ball separate and mix it with pistachios and almonds for the stuffing.

Divide remaining cheese into small parts so that you can roll it into small 10-12 balls of same size.

Add small part of stuffing to each chenna ball and roll it into a smooth ball.

Add 6 cups of water to sugar and let it boil in a pot.

Add 2 tbsp milk to the syrup to remove any impurity of sugar(if impurity exists)

When the syrup is boiling, add the balls one by one(5-6 at a time) and cook it on high flame(covered)

Transfer the contents to a serving bowl except the sugar syrup and cook the next batch

Let it cool further in the refrigerator for a minimum of 5-6 hours.