Making of chena
Keep a heavy bottom deep pan on medium flame add milk bring it to a boil off the flame wait for a while than add Vinegar and keep stirring than you will see the milk has start to curdle than add some ice cubes to stop further cooking

Strain the curdle milk and wash it will tap running water than keep it in a muslin cloth and squeeze the excess moisture. Do not squeeze it hard because chena need be little moist

Knead the chena properly. Add corn flour to the chena and knead it properly untile to get the proper texture

Take a pan add water and sugar wait untile sugar gets dissolved bring it to a boil add the chena ball into the boiling sugar Syrup do not over crowd the pan. After adding the chena ball cover the lid and let to cook to 10 to 12 min than you will see the balls are double in size. Off the flame do not remove the chena ball from the sugar Syrup let it rest

Boil the milk add all the nuts and keep stirring the milk until its reduce a bit. Off the flame and let the milk come to room temperature
After the milk has come to room temperature remove the excess sugar Syrup from the chena ball which was made earlier and add it to the flavoured milk.