1 kg milk
2 tbsp cocoa powder
10 tbsp sugar
A pinch of ilaichi powder
a few almonds cut into half for garnishing
Boil milk.Add lemon juice only after the milk boils.Stir till it curdles.Add a little more lemon juice if it does not curdle properly
Strain the paneer througha muslin cloth.Dip the chenna tied in the cloth in ice cold water for 10 mins. Hang for 15mins and drain out the liquid, if any.
Put chenna in a blender.Add cocoa powder,sugar,and cardamom powder and blend till smooth.
Remove from blender and transfer to a heavy bottomed kadhai.Cook for 3-4 mins. till the chenna turns dry and thick.
Grease tiny biscuit moulds. Put an almond half, white side down. Fill with mixtureand press well. Immediately invert on to a serving plate. Keep in the fridge till serving time.