Heat 1 litre milk in a pan over a medium flame and bring it to a boil for about 10 minutes.

Add lemon juice, keep stiring till the milk curdles. When you see the curds (chunks of chenna) and greenish whey (remaining liquid from the milk), turn off the flame. Let it cool for 10-15 minutes.

Then drain off the water, put chenna on a muslin cloth over a strainer. Wash chhena with fresh water to get rid of the lemon smell. Squeeze the muslin cloth with chhena and tie a knot to remove all water from the chhena. Keep it aside.

Boil the remaining 1/2 litre milk in another pan till it reduces to half.

Add sugar and stir till it completely dissolves. Add a pinch of salt.

Now add chhena, milkmaid and cook for 5 minutes. When it starts to get thick remove it from the flame.

Heat ghee in a small pan. Add cashewnuts, raisins, cloves and shallow fry till brown. Add them to chhena.

Add cardamom powder and place it in fridge for 2-3 hours.

Serve chilled garnished with cherry.