Boil Milk on medium heat.

Keep stirring in between so that milk does not get burnt at the bottom.

Once the milk comes to a boil and starts to rise, add Lemon Juice.

You will see the milk curdle and the whey color will turn light yellow.

Strain this mixture in a cheesecloth to collect the Chenna / Crumbled Cheese.

Wash it with Fresh water to get the lemon juice and flavor out of it.

Wrap the Cheese cloth and squeeze to rid the Chenna of the liquid. Do not get rid of all the liquid as Chenna should be a little moist.

Hang it for 30 minutes.

After 30 minutes, you will see the Chhena has taken a nice round shape.

Break the Cheena and knead it well until smooth.Don't over knead it, this is done just to smoothed the Cheena and remove the crumbles.

Now take small amounts of this Chenna and make round balls of it. Then Flatten it lightly. Make sure you do not break the disk.

Make disk's of entire mixture.

Add Chenna balls to the syrup and cover with a lid.

Cook for 15 minutes on medium heat.

You will see the balls will increase in size almost double.

Turn off the flame and keep it a side.

Let it cool down then squeeze each disk gently to remove sugar syrup.

Take Milk in a hevy bottom pan or kadai.

Boil it on medium Heat while Stirring in between.

Add Kesar, Almonds, Pistachios and Elaichi Powder. Mix well.

Boil the milk till its reduced to Half. It will take about 20 to 30 minutes. Keep stirring and removing malai to the side from top of the boiling milk.

Reduce the heat and add the Chenna Disk's.

Cover with a lid and cook for 2 minutes.

Let it cook down. Then Refrigerate and serve chilled.