Boil a litre of milk. As it comes to boil, put a mixture of lemon and water into it gradually and continuously stir, slowly. Gradually you will find the milk will curdle and whey water and chena will separate.
Need not cook anymore.

Switch the flame off and strain the chena. Wash it under running water to remove any trace of lemon.
Next take the chena and keep it aside for 20-25 minutes.
After that transfer it into a plate and mash it nicely to remove any big clods.
Chena must have moisture.

Next add salt, sugar, wheat flour and baking soda. Mix.

Now using your wrist bones mash and mix the chena nicely till it's like a smooth dough.

Next take a plate and grease it. Grease your palms too.
Also heat oil for shallow frying. Keep the flame slow.
Now from the chena dough take small portions and give it a circle patty shape.

Fry the chena patties in medium to low heat so that it gets nicely cooked. Flip and fry from all sides.After putting in oil don't disturb immediately.
As it attains a deep golden brown colour, strain and remove it.

Side by side you must be boiling milk having pounded cardamoms. As it is cooking scrape the sides. As milk evaporates and reduces to almost half the amount, add sugar. Add it as per your taste.

As your milk is ready, put the fried chena patties into it. Keep heat slow.

Let it cook for 5 minutes. Switch the flame off. The chena patties must have absorbed the flavoured milk and must have become more softer and full of flavours.
Let it come to room temperature. Then transfer into a serving dish and pour some chopped almond nuts serve...

Delicious RASABALI is ready!!