PREPARATION

1. Take a heavy skillet, add 2 litre milk and bring it to a boil.

2. Now, add 25 milliliters lemon juice and stir continuously until the milk curdles.

3. Then, transfer the chena in a muslin cloth and squeeze well.

4. Now, wash the chena with water and squeeze well again.

5. Place the Chena under weight for 4 hours to set the chena.

6. Now, cut the prepared paneer into small cubes.

7. Heat 150 milliliters water in a pan, add 40 grams equal sugar and stir continuously until the sugar is fully dissolved.

8. Now, add 350 grams prepared paneer and mix it well.

9. Add 1/4 teaspoon cardamom powder and mix it.

10. Then, remove from heat and rest for 20 minutes or until the sugar become proper cool and stuck with chena murki.

11. Serve.