To make the chenna, heat milk in a saucepan.
When it is almost going to come to a boil, add the lemon juice or vinegar and mix gently.
Stir until the whey separates.
Strain the milk solids using a strainer and run it under some water.
Let the chenna cool.
Place the chenna on a plate. Add cardamom powder, rose water and powdered sugar/condensed milk to the chenna.
Using the base of your palm, knead the chenna till it is completely soft.
It should not be grainy when rubbed between your fingers.
Add chopped pistachios and mix well.
Shape it into little balls and refrigerate for 30 minutes.
Garnish with some more chopped nuts and dried rose petals before serving.
Tell us more about your favourite recipes or dishes at firstname.lastname@example.org