Spongy cottage cheese balls in sugar syrup.
Boil milk and add lemon juice slowly until milk curdles. Strain through muslin, rinse with cold water, hang for 30 minutes.
Knead chenna with the heel of your palm for 8 minutes until smooth and slightly greasy.
Roll into smooth balls. Bring sugar syrup to a rolling boil, drop in balls and cover. Cook 15 minutes — they will double.
Switch off and let cool in the syrup. Chill for 2 hours before serving.
Soft, melt-in-mouth with sugar syrup.
