Boil milk in a heavy-bottomed pot until it's reduced to about a third of its original volume.

Mix lemon juice with a cup of water.

Slowly pour this mixture into the milk, then cover the pot.

Turn off the heat and let it sit for 10 minutes.

By this time, the milk should have curdled, separating the whey from the solids.

Now, strain the whey using a cheesecloth.

Gather the edges of the cheesecloth and tie them together.

Place the chana-filled cheesecloth on a flat surface and weigh it down to remove as much moisture as possible.

Next, let's prepare the reduced cream.

Gently cook cream in a pan over low heat until it thickens and reduces.

This should take about 10 minutes.

Make a dust of the patali gur and then mix it with ½ cup water and boil to make a syrup.

Knead the chana with your fingers until smooth.

Take half of the chana and mix it with Patali gur syrup.

Cook this mixture over low heat, then let it cool completely.

Now, knead together the cooked chana mixture, the uncooked chana, and the reduced cream until you have a smooth, pliable dough. Shape the dough into small balls.

Serve them at room temperature or chilled after refrigerating for a few hours.