Bring the milk to boil. Curdle the milk with lime juice or preferably with whey (water left from previous curdle) to make chenna.

Wash the chenna 4-5 times in running water, strain it through a muslin cloth and tie it lightly to remove any excess water.

Mix only one cup of sugar with chenna and keep aside for half an hour.

Sprinkle little milk on the chenna, knead it with your pal to make a soft dough like form.

In a small flat bottom vessel, on a high flame, heat ¼th cup sugar, with 2 tbsp of water till it is golden brown.

Then pour the chenna mixture on top of the caramelized sugar, cover it and steam for 5-7 minutes.

Flip the steam chenna on to a dish, and garnish with roasted almond flakes and serve with jaggery or gud syrup.