When milk starts simmering, take it off flame and allow it cool. After 3 to 4 minutes, add lemon juice little by little and keep stirring constantly. When milk curdle completely, chena and water appears separately then stop adding lemon juice into it. Strain the chena over a cloth and pour cold water over it to remove the sourness. Lift up the cloth from all sides and squeeze out the excess water. Chena for making Khurma is ready.

Now in a bowl take chena and mash it well untill it's become soft...

When it's become soft dough....spread it on the back side of plate...and press with ur palm...and cut into square shape..

In a non-stick pan add sugar and water. Stir it continuously.

Once the syrup becomes boil add chena cubes.

While keeping the flame on low only, mix the cubes and syrup continuously. We cook it untill cubes change it's colour into brown....if u feel sugar syrup is less in quantity u add little by little of water.

After 40 to 45 minutes you will notice that the syrup is completely frothy and have become very less. All our chena cubes will be well coated with sugar. At this stage add the cardamom powder. Switch off the flame.

Take the chena cubes out on a new plate. Let them cool.
Store in an air-tight container in a refrigerator.