1. For the filling : Boil milk and sugar in a heavy bottomed pan, till the quantity reduces to half a cup.  Reduce heat, add nuts and cardamom, cook until the mixture pulls away from the sides of the pan, scrape the paste into a plate and set aside to cool.

2. For the chenna dumplings : Heat milk over the fire, bring to a frothing boil, stirring constantly.  Reduce heat, add lemon juice to make the milk curdle and the cheese to separate from the whey.  If it does not, then add another tbs. of lemon juice.  Remove from heat and set aside to cool.

3. Pour the cheese-whey mixture into a moist cheese cloth.  Gather the 4 corners of the cloth and rinse under tap water for 10 minutes.  Gently twist the cloth to squeeze out excess water. Tie the corners and hang for 20-45 minutes to allow to drain.

4. Meanwhile, boil water and sugar in a pan, stirring continuously until sugar dissolves completely. Increase heat, cook for another 5 minutes.  Remove from heat and set aside.

5. Unwrap the cheese on a clean work surface, crumble it repeatedly till it becomes fluffy and even. Divide into 8 balls and flatten into patties, 1 1/4" in diameter. Divide the filling in 8 portions, place one in the centre of each patty and roll to form seamless balls.

6. Reheat sugar syrup, bring to a boil and slide in the prepared balls. Increase heat and boil continuously for about 20 minutes, adding cornstarch with 1/4 cup water after 4 minutes of boiling. Thereafter, add 1/4 cup water after 4 minutes to maintain the consistency of the syrup. Take care to add water directly into the syrup and not on the balls. Remove from heat.

7. Allow to cool for 10 minutes, sprinkle the rose essence. Leave to soak the dumplings at room temperature for at least 4 hours before consumption. Serve chilled or at room temperature.