In a kadhai put water. When the water will be slightly hot add sugar in it.Heat it for 5 minutes. The syrup should be little thick. Turn off the gas. Clear the syrup by removing the scum, if any.
Pour 1/2 cup of water in the milk. Now heat the milk in medium flame. After that squeeze lemon in a small sized bowl and mix it with 2 tbsp of water. When the milk begins to rise pour the lemon juice, the milk will begin to curdle. The chena have to be soft.
After that turn off the gas. Strain the water immediately using a strainer. Pour it into a muslin cloth lined over a colander and remove rest of the water.
Now transfer the chena in a plate and mash it properly using lower palm.
Mix Atta, 1 tbsp sugar and ghee together and then mix it with chena. Cover it with a plate.
Now make small balls and slightly press them.
Heat a kadhai put oil, when the oil heats up put the chena balls. Cook in medium flame. Both sides must turn into golden - brown.
Put these balls into the sugar syrup only when the syrup is not very hot.
