Heat milk in a pot, bring it to boil and simmer it.

When the milk starts to boil, add the lemon juice and stir properly till the water clears and milk curdles completely.

add ice cubes and allow them to melt completely.

Take a muslin cloth and pour the curdled milk and drain out the water completely.

Wash it under running cold water to remove the smell of lemon.

Squeeze excess water out and hang it aside for 30 minutes without disturbing it.

When the chhena is crumbly, knead it well for 10 minutes to make a smooth pliable dough.

Make small balls with the dough.

Heat water in a wide bottomed pot.

add sugar and cardamom powder and stir till sugar dissolves completely.

When the syrup boils and starts bubbling, add the balls slowly, one by one, and simmer for 3 minutes.

Keep on medium flame with lid on and cook for 10 minutes. Note:- Keep the balls near the center of the pot by periodically removing lid.

Keep removing the lid every 3-4 minutes to let the vapour out.

When it's done, set it aside and let it cool down. Leave it undisturbed overnight to let the balls absorb the syrup properly.

Lo! Your juicy, sweet and spongy roshogollas are ready to sacrifice themselves into your mouth. :D