To make the paneer chenna, boil milk in a pan. Once it comes to boiling, add in the Lemon juice or Vinegar and mix the milk in one direction, till it curdles. Once completely curdled, strain it.

Then add a glass of iced water, or a cup of ice cubes, to arrest the further cooking process and to keep the paneer soft. Drain out all the water and hang it in a muslin cloth to completely drain out the whey for about 45 mins to an hour.

Once the whey has been drained, take the paneer into a plate and knead it till it becomes smooth and comes together. Stop the kneading process,.when you feel it is becoming greasy. Make small balls of it and keep it aside. Should make about 10-15 balls.

Now pour 4 cups of water in a pan, bring it to a boil and then add the sugar. At this stage add the rose water too. Once the sugar has dissolved, slide in the paneer balls slowly, cover it and let it simmer for about 10-12 mins, till it becomes soft and doubles up in size. Switch off the flame and keep it aside.

To make the rabri.
Pour the milk into a heavy bottomed pan, add the sugar, saffron, cardamom powder and let it cook till it reduces to half it's quantity. Remember to keep stirring the milk, otherwise it will stick and burn.

Now to this thickened rabdi, add in the rosogollas (after squeezing out the excess syrup),.half of the dry fruits and cook for another 3-4mins, till the gullas absorb the rabri.