Heat milk in a pan and let it come to a boil. Add lemon juice and stir well. Soon milk will start curdling and whey separating. Wait till the whey separates well. Remove from heat and using a muslin cloth drain the chenna(curdled milk) from whey.

Hang the muslin cloth to drain excess water for half an hours. Remove and put on a plate.Knead with the heel of your palm till smooth and reaches dough consistency.

Make cylindrical shapes like chamcham out of the kneaded chenna and keep aside.

Boil water and sugar in a wide pan to make a syrup and gently lower the chenna cylinders in it.

Simmer on medium heat for around 15-20 mins or till they start floating on the surface.

For making the malai, take 2 cups milk in a pan and let it simmer on medium heat till it reduces to half in quantity. This may take 10 mins. Now add the condensed milk in it and mix well.

Remove from heat and transfer to a a wide bowl.

In a long rectangular tray arrange the chamchams. Put a cherry on each chamcham. Pour the malai on the chamcham, so that each chamcham gets soaked in malai.