Boil the milk and put off the flame and after 5 minutes or so add the lemon juice little by little till the milk start curdling. Drain it through a cheesecloth or muslin cloth lined in a colander. Bring all the edges together and form a potli / round bag, wring the excess water out and press it with a heavy object to wring the water out of it more for 1-2 hours.

In the meantime, zest the orange and juice half of it, grind the sugar with Candied Orange Peels. Divide the Chena into two parts. In one part mix all these and smash it nicely and form a lumpfree mixture. Put it in a non-stick pan and add condensed milk too and cook for about 15 minutes or so in a low flame, till it thickens & forms a lumpy dough and starts leaving the pan.

Put it on the plate. I have used the same plate from starting till end. Spread it with a silicon spatula to cool down a bit and then add the uncooked Chena and mix well till it forms a lumpfree dough. Divide the dough into equal parts.

Form a Golla or round ball by rolling between your palm and then dip it in Milk Powder or Powdered Mawa and keep it on a plate. In this way finish for all. Once done, garnish with Pistachio slivers and rose petals.
Serve Fresh !
If not consuming on the same day keep it in the fridge.