Boil the milk in a heavy-bottomed pan. Once it reaches a rolling boil, turn off the heat.

Slowly add the lemon juice while stirring gently. Stir the milk for sometime for the curdling. You are done when the greenish whey separates from the fresh chenna.

Rinse the chenna under cold running water to remove the lemony scent. Place a cheesecloth over a big metal sieve. Pour the chenna from the pan to separate the water..

Squeeze out the excess water and hang the cloth for about 30–45 minutes. Ensure the chenna is moist but it should not have a dripping texture.

Knead the chenna with the palm on a flat plate. Use the heel of your palm to smoothen the chenna for 5–7 minutes. It becomes smooth, creamy, without any grainy texture.

Add the Nolen Gur to the chenna and knead for another 2–3 minutes until the jaggery is fully incorporated and the mixture is uniform.

Transfer the mixture to a non-stick pan over very low heat.

Cook for 5–8 minutes, stirring continuously. The mixture is ready when it starts to leave the sides of the pan and feels slightly sticky.

Remove the mixture from the heat and let it cool for just a minute (it should still be warm).

Grease your hands or traditional wooden/stone moulds with ghee.

Take small portions and press them into the moulds, or simply roll them into smooth balls and flatten them slightly.

Garnish with pistachios. Let them cool completely to firm up.