First, bring the milk to a boil, then let it cool slightly. Add the lemon juice and the yogurt whey.

Stir continuously until the chhena (curds) separates from the whey. Place a strainer over a bowl and line it with a cotton cloth. Pour the mixture through the cloth to separate the chhena from the liquid. Gently press with a spoon to remove excess water. The chhena is now ready. Transfer it to a plate.

To make the syrup, combine 2 cups (about 400 grams) sugar and 3 cups (about 700 ml) water in a pot. Heat over medium heat to make the sugar syrup.

Stir the syrup occasionally as it cooks.

Meanwhile, crumble the chhena. Add the breadcrumbs and crushed cardamom, and mix well. Divide the chhena mixture into two parts. Take small portions and roll them between your palms until smooth.

Repeat this process to make all the balls smooth by rolling them between your palms.

Heat oil over medium heat. Fry 5 balls at a time, stirring gently, until they turn light golden. Then fry the remaining 5 balls.

The gulab jamuns are cooked. Remove them to a plate. The sugar syrup should be ready. Add the gulab jamuns to the syrup and cook on high heat for 5 minutes, stirring gently. Then cook for another 10 minutes on low heat.

Transfer the gulab jamuns to a large bowl so they stay soaked in the syrup. After 2-3 hours, the taste improves. Serve after a meal.