Boil the milk & at bp squeeze nimbu for the milk to curdle.

When the cottage cheese is ready, drain the water. (take care not to dry the cheese completely.)

In a tiffin box (aluminium or steel) put 3 tsp of sugar & evenly caramilize the box.

Now in the chhena (cottage cheese) add sugar, suji & maida & knead it thouroughly.

Now put this chhena mixture into the caramilized box.

Put the box in a pressure cooker,place the whistle & pressure cook for about 20mins.(1 pressure on high & then on low flame)

Only when completely cool remove from steam turn it upside down & refrigerate for 1 hour before serving.