For making chena (paneer), first boil milk. When the milk starts boiling lower the flame and add little by littlelemon juice and stir until the milk starts curdling.

Keep for 2 minutes. Take a seive. Place a muslim cloth over it. Now pour the curdled milk over the strainer. What you get on the muslin cloth is chena(paneer).
Wash it several at least 3 to 4 times in running water to remove all the sourness of lemon juice.

Let it rest in the strainer for 20 minutes to drain all the liquid. Lightly squeeze out any remaining water by using your palms. Chena/cottage cheese/paneer is ready.

Now place 4 cups of water and 1 cup of sugar to make sugar syrup. Add cardamom powder. Meanwhile mash the chena with your palms till completely smooth. Pinch off small pieces of the dough and form into completely smooth balls of ping pong ball size, flatten them. Gently add the flattened balls into this rolling water and cook on high for 15 minutes. By the end the balls should have doubled in size.

For making rabri, boil half liter of milk. Add sugar and boil. Add saffron mixed with a little milk, cardamom powder and cook till the milk has thickened to almost half the volume. Takes about 25-30 mins on simmer.

By this time the chena balls must have cooled down. Slightly squeeze them and put them in the prepared rabri and garnish with dry-fruit of your choice. Cool them and place it in a refrigerator preferably overnight. Garnish with rose petals if desired and enjoy chiled.