First boil 1 litre milk. Turn off the gas and add white vinegar, separate chenna and whey.
Next, wash the chenna under tap water.
Collect in a cloth and squeeze all the excess water. Hang it for 15 minutes so that excess water drains out.
After 15 minutes, open the hanged chenna. It should be crumbled in texture and a little moist and not too dry.
Knead this chenna for 7-8 minutes till you feel the fat in your hand. Make balls of it without any cracks.
Boil the water and add sugar, elachi powder all together in an open vessel.
Add the balls to it, cover with a lid and cook on a medium flame for 13-15 minutes.
Cook in batches. Check by inserting in glass full of water. If it sinks then it is done and ready. Keep aside to cool.
Heat the half litre milk, when it reduces to half its quantity then add khoya, sugar as per taste or milkmaid. Let it come to normal temperature. Add the balls and garnish with badam. Keep in fridge or overnight for best results.