Boil the milk and put off the flame and after 5 minutes or so add the lemon juice little by little till the milk start curdling. Drain it through a cheesecloth or muslin cloth lined in a colander. Bring all the edges together and form a potli / round bag, wring the excess water out and press it with a heavy object to wring the water out of it more for 1-2 hours.

In the meantime, zest and juice two lemons, grind the sugar along with Candied Lemon Peels.

Once Chena is ready, divide the Chena into two parts. In one part, mix the sugar powdered with Candied Lemon Peels, Lemon juice & zest of 1 Lemon and mix well and smashing it nicely, see that there are no lumps.

Put it on a non-stick pan, add condensed milk too and mix and cook well on a low flame till it forms a lumpy dough like and starts leaving the pan, it may take about 15 minutes. Put it on a plate and spread it with a silicon spatula to cool a bit. Add the zest and mix the uncooked Chena with it until it forms a lumpfree dough.

Divide it into equal portions and form a Golla or ball, dredge it in milk powder and powdered Mawa and keep it on a plate. Finish for all.

Once done cut candied lemon peel into small pieces and garnish it along with lemon zest. Serve fresh !
If not consuming on the same day, keep it in fridge.