In a pan add milk and bring to boil. Once it starts boiling, switch off the flame and add lemon juice. The milk 'll curdle immediately. Let the curdled milk rest for 5-6 min. and then drain it in a clean cotton cloth. Wash the chenna under running water to remove the lemon juice. Now hang the mix. For almost and hour to drain all the whey from chenna.

Make thick milk-
Heat milk in a pan add saffron and cook on low heat till the milk is reduced to half. Add sugar and stir. Add cardamom powder and mix gently. Keep it aside.

After an hr. remove the chenna frm the cloth and knead it really well with ur palms for 10 min. Make equal sized mini balls like angoor from the chenna. In a wide heavy bottom pan add water and sugar. Boil for 10 min.

Add chenna balls cover and cook for 15 min. Remove the chenna balls gently and add it to warm reduced milk...mix well and rest for 5 min. Refrigerate it and serve chilled. Garnish with almonds and rose petals.