Steps to make Channa /Ricotta cheese:

• In a wide pan boil milk and when milk comes to boil, slowly add lemon juice or vinegar to the milk and keep stir occasionally.
• Place a piece of cheese cloth or a fine muslin cotton over the strainer and keep stained over a pot.
• Pour milk over the cloth, now add cold water and wash the chana properly to remove sourness of lemon juice/vinegar and lightly squeeze out water from the channa and hang in for about 1-2 hour.

Steps to make mawa:

• In a nonstick pan heat butter over medium low heat.
• Once butter melts, add the dry powdered milk.
• Stir constantly to form a coarse dust and until slightly golden and aromatic. Set aside.

Steps to make pranhara:

• On a tray knead the channa about 5-6 mins or until smooth and fluffy and no trace of grains.
• Divide the channa into two parts.
• Mix sugar and 3/4 of mawa with one part channa.
• Take a nonstick pan and cook it in low heat stirring constantly, scrapping the pan bottom.
• Cook until the mixture is very sticky and a mass pulls away from the bottom and sides of the pan.
• Remove from heat. Let cool.
• Mix the rose water, second portion of the raw channa and knead till smooth.
• Divide into even portions to make smaller bite size balls.
• Garnish with the remaining mawa.