1. Boil the milk and let it cool to room temperature. Skim the milk of the cream.

2. Boil the milk again and when it begins to boil add the lime juice and continue boiling until the whey separates out.

3. Cover the vessel for 15 mins.

4. Take a muslin cloth and strain the curdled milk. Lightly press to strain the water.

5. Hang this for 1/2 hour and then place a heavy weight of about 5 kgs on it for about 1 hour.

6. The end product is the cheena.

1. Take the cheena on a dry surface and knead with hand for about 3 mins.

2. Then add refined flour and continue to knead for about 5 mins.

3. Meanwhile, in a pressure cooker boil sugar, essence and water to form a thin syrup.

4. Make small balls of the cheena mixture and place them in the cooker.

5. Cover and cook for 7 mins or until 2 whistles on a medium flame.

For best results serve chilled.