Pranhara Kochagolla

• 2 litre milk
  2 litre m2 litre milk
• 2 tbs lemon juice
  2 tbsp lemon
• 3 tbsp sugar
  3 tbsp sug
• half tbsp cardamom powder
• 1/4 cup milk maid 
• 1/4 cup milk powder

How to make Pranhara Kochagolla 

1. In a large container take milk to a boil slowly.
2. Once the milk has boiled, pour in 2 tablespoons of lemon juice. stir until milk curdles, keeping flame over low to medium heat. 
3. Drain the curdled milk on a lined cloth over a colander. you can use the leftover water to make soup or knead dough.
4. Rinse the curds in cool water to remove the acidity from the lemon juice. hang for 2 hour making sure the water is completely drained.
5. After that, cut the paneer into equal halves. keep one half aside and start mashing the other half. Now add 3 tablespoons of sugar and mash until the sugar dissolves completely. transfer the paneer sugar mixture to a pan and cook over low heat.
6. Now add condensed milk and mix well. continue cooking until the mixture thickens. transfer the mixture to a plate and add the reserved half of the paneer.
7. Break the paneer and mix the two well. now roll the ladoo to the size of a ball and roll it in powdered milk.
8. Finally, pranhara is ready and stored in the refrigerator.