For the chenna
2 ltr low fat milk (I use Farmhouse in Singapore)
2 tbsp vinegar
For the first sugar syrup
2 1/2 cup water
1 cup sugar
For the ras or milk syrup
1 ltr full cream milk
1/4-1/3 cup nolen gur/date palm jaggert as per your taste (you can substitute this with regular sugar as per your taste)
1 tsp cardamom powder (if not using jaggery)
A pinch of kesar (if not using Jaggery)
For the chenna balls
Boil milk in a deep bottom pan and bring to a boil.
Now drain the whey and wash the chenna a couple of times with clean drinking water and either tie in a muslin cloth and put a weight to drain for 5 minutes or use a paneer maker.
Make sure the chenna is crumbly and grainy and not pasty in texture.
Heat the milk and bring to a boil. Reduce the flame and thicken the milk until it reduces to half. Add the jaggery/sugar as per your taste and let it dissolve. If ysing sugar, add the saffron/kesar and cardamom powder. You may do this ras one day in advance or even in the beginning of the process which makes it easier. If prepared in advance, bring the milk syrup to slightly warm.
Gently squeeze out the water from the discs and place in the milk syrup. When it is cool enough transfer to a serving bowl and chill before serving.