Method
Boil the milk and let it cool in room temperature. Skim the milk of the cream. Again boil the milk and when it begins to boil add the lime juice and continue boiling until the whey separates out. Cover the vessel for 15 mins. Take a muslin cloth and strain the curdled milk. Lightly press to strain of the water. Hang this for ½ hr and then place under a heavy weight of say 5 kgs for about 1 hour. The end product is the cheena. Take the cheena on a dry surface and knead well hand for about 3 minutes. Then add refined flour and continue to knead for about 5 minutes. Meanwhile, in a pressure cooker boil sugar, essence and water to form thin syrup. Make small balls of the cheena mixture and place them in the cooker. Cover and cook for 7 mins or until 2 whistles in medium flame. Serve warm or cold.