In a heavy bottom pan bring milk to a boil.Add lemon juice.

When the milk starts to curdle, switch off the gas.

Pour the curdle mixture on the sieve.

Wash drained chenna under running tap to get rid of any lemon residue.

Tie the chenna in a double layered cheese cloth and hang in the kitchen counter upto 4 hours. Let all the water drain from chenna.

Gently squeeze chenna in between your palms to remove any more liquid.

Shift chenna in a bowl. Add khoya and maida.

Remove seeds of tardahe cardamom. Place in a mortar and pestle. Add pinch of sugar to the . And make a fine powder of it.

Add cardamom powder to the chenna mixture. Knead the mixture with your hand till very smooth and the chenna starts releasing oil. Kneading the mixture to a very very smooth texture is very important here.Cover and let it rest for 5-10 minutes while preparing the sugar syrup.

In a pan add sugar and water. Bring to a boil. reduce heat. add crushed cardamom and saffron strands. Boil for 5 minutes more. Switch off the gas. And let the syrup cool slightly.

Heat enough oil in a frying pan.

Scoop 1 tbsp of chenna mixture and form to a smooth ball with out any cracks.

Roll the dough on a flat surface to a rope(neither very thick nor thin). Roll the rope to a coil just like shown in the above picture.

Carefully lift the shaped Jilipi from the surface and slide to the oil.

Fry on medium-low heat until golden brown in colour.

Remove from oil using a slotted spoon and slide into warm sugar syrup.

Repeat the above process for rest of the dough.