1. Take 1 liter milk in a wide and heavy bottom pan. Put it to boil.
2. Once it comes to a boil, switch off the flame and remove the pan from the stove. Add in the lemon juice till the milk starts to curdle.
3. Using a strainer, drain the liquid and keep the paneer/chenna aside.
4. In another heavy bottom pan, put the remaining milk to boil.
5. Continue boiling till the milk starts to thicken. Stir the mixture continuously. Keep the flame at medium-low heat.
6. Add roasted nuts and pinch of saffron to the thickened milk and cool it down.
7. Rub the chenna into a smooth paste. Add flour and baking soda and rub it well. Rest it for an hour.
8. Make small 1 rupee coin size balls of chenna mixture and flatten the balls in the palm.
9. Make thin sugar syrup and boil it gently. Add the chenna flattened balls into the syrup and poach them till they swell 1 ½ times to its original size.
10. Turn the fire off and let the chenna balls simmer in the liquid for another 5 minutes. This will help the chenna balls to swell more.
11. Strain the balls and bring them to room temperature. Add them to the rabdi prepared earlier.
12. Garnish with saffron strands, pistachios, almond flakes and serve chilled.
