First boil the milk, then turn off the gas. Add lemon juice till the whey separates, as it appears stop adding the juice.
Take this white chenna residue in a stainer and wash it under tap water 4-5 times. Then collect this in a cloth and squeeze the excess water, hang it for 20 mins.
After that you will have a soft chenna ball. It should not be totally dry, some moisture should be there. Knead this chenna for 8 mins. It will turn to a soft dough .
Add cornflour to it. Knead it again for 1 minute, then add the food colour. (I have used three different colors). Make oval shape balls of the dough.
Meanwhile boil the sugar, water and elaichi powder in an open vessel when it's hot. Add balls in two batches, cover with a lid and at a medium flame cook it for 15 mins.
Then take one piece out. Place it in the cold water, if it sinks then it's done. Then take all the oval balls out in a bowl. Put some sugar syrup in which they were boiled, so that they are immersed totally. Leave them for 2-2.30 hrs.
Then make the filling, dry roast the mawa, add sugar and elaichi powder to it. After 2 hrs they will not be so soft. Cut the balls from the sides but not till it ends.
Fill some stuffing, roll them on desiccated coconut and garnish it with pistachios.
Keep them in the fridge and let it cool overnight and enjoy!