Juice of 1 lemon, 2 tsp cocoa powder, 5 tsp sugar free powder
¼ tsp chotti elaichi powder
A Few almonds, cut in to halves.
Boil milk, add lemon juice only after the milk boils, stir till it curdles. See that the green water separates. Strain the chhenna through muslin cloth, dip the chhenna tied in the cloth in ice cold water for 10 minutes or more to drain out liquid.
Put chhenna, cocoa, sugar and cardamom powder in a mixer and blend till smooth. Remove from the blender and transfer to a kadahi.
Cook for 8-10 minutes till the chhenna turns dry and become thick, remove from fire and add sugar.
Grease tiny biscuit moulds. Put an almonds pieces, white side down.
Fill the mixtures and press well. Invert on to a serving plate. Keep coveredin the fridge till serving time.