Heat milk in a pan, remove from heat once it comes to a boil, add lemon juice.
The milk will curdle and the whey will separate, strain the milk in a muslin cloth and collect the chenna.

Run the chenna under cold water to remove the sourness from the lemon, hang the muslin cloth for an hour to remove excess water from the chenna, take out the chenna on the work surface and knead for 4-5 minute till it becomes smooth.

Make 10-12 small balls from the paneer, heat water, sugar in a pan, when the water comes to a high boil, add the balls in the water. Cook covered for 30- 35 minutes on high heat. Remove from heat and cool.

Add kewda essence and serve chilled.