Heat the milk in a pot over the stove until it comes to a boil. Once it boils, turn off the heat. Gradually add the lemon juice while gently stirring to separate the curds (chhena) from the whey.

Rinse the chhena 2 to 3 times with water to remove the lemony taste.

Place the chhena in a cotton cloth and squeeze out all the water thoroughly. Transfer the chhena to a plate and knead it with your hands for about 10 minutes until it becomes smooth.

Divide the chhena into small balls, about the size of a puri (small flatbread).

In a deep pan, combine the sugar and water and heat on the stove. Stir until the sugar dissolves. When the syrup comes to a boil, add the chhena balls, cover, and cook on medium heat for 15 minutes.