Making Chenna
Put milk to boil on low heat in a heavy bottom pan stirring in between. Once the milk starts boiling, add lemon juice and mix well. Keep the heat low. The milk will start to curdle. Keep on stirring the mixture till the entire milk is curdled well and greenish whey is separated.

Put cloth in a strainer. Pour the curdled milk mixture. Drain the water. This water is known as whey and is very nutritious. You can use it to knead chapati dough or making dal or soup. The solid mixture is known as chenna, fresh paneer or cottage cheese. Pour fresh water over the strained chenna to remove the sourness of lemon. Bring the edges of the cloth together and squeeze excess water. Now keep the squeezed chenna along with the cloth chenna on the tap for 30 minutes.

Knead the chenna like dough till it becomes soft and all the coarse grains of the chenna are smoothen. Knead for almost 7-8 minutes. (Many people prefer adding semolina or plain flour at this stage while kneading the chenna). (Here you can also add few drops of saffron colour or few strands of saffron to get yellow colour). The chenna will become smooth and come together like a dough.

Sugar Syrup
In a big pan add water, sugar, saffron and cardamom pods. Mix well. Bring the mixture to boil stirring in between. Boil the mixture for 10 minutes. The sugar syrup is ready. Add rose water and mix well.

Boiling Chenna balls in sugar syrup
Add the prepared chenna./paneer /cottage cheese balls in the boiling syrup one by one. Cover and cook for 15 minutes. The balls will double in size.