Kheer Kadam

Heat 1000 grams Full-fat milk (for making chhena) in a heavy-bottomed pan over medium heat.

Once the Full-fat milk comes to a rolling boil, turn off the heat and gradually add Lemon juice, stirring gently until the milk curdles completely.

Strain the curdled milk, known as chhena, through a muslin cloth. Rinse the chhena under cold running water to remove any lemon flavor, then gather the cloth and hang it for 30-45 minutes to drain excess water.