In a heavy bottomed pan boil milk, stirring occasionally. When it comes to boil set aside from the flame

Add vinegar and stir. Within few minutes the milk will curdle

Place a strainer on a bowl and place a muslin cloth on it. Strain the Chena or Paneer.

Immediately put the chena in a bowl of ice and keep it in the bowl for 2 mins, squeeze to extract the whey but don’t put too much pressure

Tie the muslin cloth to a stand and for 30 mins let the whey drip.

Place the chena on the kitchen counter and mash with the heel of your hand until softened. About 3-4 mins

In a pan add the Chena, the mango purée and on low flame keep stirring. After some minutes the consistency will be soft but keep stirring as the bottom shouldn’t stick

After 15 mins approx the sides will come off, keep stirring for another 5 mins. Add cardamom powder and stir for another 5 mins. At this time the consistency will be dry. Set aside

Let it cool but moderately. Make balls and use a mould to give shape.