Bring the milk to a rolling boil first. Once it is there, add the juice of a lemon into the milk. Here, I have used 600ml of Cow's Milk and that required the juice of one golf ball-sized lemon. Add the juice gradually. Once you see that the cheese has curdled and whey left underneath is pale green in colour, stop adding the juice.

Turn off the heat. Take a cheesecloth and lay it on top of a sieve. Now, pour the contents of the milk pan into it. I would suggest you collect the whey underneath the sieve, as it is rich in nutrients.

Gather the ends of the cheesecloth and let it sit on the sieve overnight to get rid of the moisture. If you live in a colder region, you may leave it on your kitchen counter, otherwise, keep it in the refrigerator.

Take sugar and water in a sauce pan and gently bring it to a boil. Keep stirring so that the sugar is dissolved completely. Once you see that there are no more sugar crystals left, switch off the heat. Drop in the cardamom pods and stir.

Take the chena or cottage cheese in a mixing bowl and knead it for 8-10 minutes to make it smooth and supple

Add the rest of the ingredients in it like All-Purpose Flour, Semolina, Milk Powder and Baking Soda and knead it again

Add Water to make the dough moist. It should be kind of a sticky dough as shown here. It took somewhere around 4 tablespoons of water to get the perfect dough.

Add a teaspoon of Ghee to help you work with the dough

Now, fry them in oil/ghee on very low heat. Once they turn brown, take them out and dunk them in Sugar Syrup. Let them soak for 30 minutes or so before serving.