| • | Heat milk in a pan and bring to boil. Remove from the flame.
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| • | Squeeze lemon juice into it. Start stirring the milk gently until curd forms on the upper surface and it gets separated from the whey.
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| • | Whirl the milk. This will give "chhena". Extract the water content by squeezing.
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| • | Make dough by kneading the "chhena".
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| • | Roll out small balls of equal size and wrap each of them in gram flour.
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| • | Heat oil in a frying pan. Fry the "chhena" balls until they turn golden brown.
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| • | Take a kadhai with sufficient oil and fry the onions until they become pink.
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| • | Add turmeric powder and green chillies to it.
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| • | Add tomatoes and fry them well till the mixture gets separated from oil.
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| • | Now pour the milk and allow it to boil. Keep stirring periodically.
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| • | Boil for about 5 to 7 minutes and add fried "chhena" balls. Allow boiling for another two minutes.
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| • | Malai Kofta is ready. Serve hot with chapati. |
