Boil milk in a pan over high heat.
When it comes to rolling boil, lower to medium heat and boil for 1-2 minutes more.
Turn off the heat.
Meanwhile, make a mixtue of vinegar and water in a small bowl.
Add this mixture to the milk little by little till it starts curdling, keep stirring until the whey water (green color) completely separates from the milk solids (chhena).
Place a cheese cloth or thin cotton cloth over a container and strain.
Wash the chhena twice at least under cold water to get rid of the vinegar flavor.
Bring the edges of the cloth to the center, squeeze out gently (not too tight), tie a knot and hang it in the sink tap.
Allow the water to drip by itself.
After about 40-45 minutes, transfer the chenna into a wide plate or onto a clean kitchen counter.
Start kneading the chhena with the heal of your palm for 8-10 minutes.
The crumbliness of chhena will soon convert to a smooth texture of dough.
Now add 1/2 tbsp sugar, semolina and mix well with the chhena.
Then again start kneading till the semolina seems soft.
Keep aside the chhena in the bowl covered by a plate.