Bring the milk to a boil in a large pot over medium heat.

Once the milk is boiling, reduce the heat to low and simmer for 10 minutes.

Add the lemon juice and stir until the milk curdles.

Line a colander with a cheesecloth-lined kitchen towel.

Pour the curdled milk into the colander and let it drain for 30 minutes.

Once the milk has drained, gather the edges of the cheesecloth and twist to squeeze out any excess liquid.

Rinse the chenna under cold water to remove any lemon juice residue.

Place the chenna in a bowl and knead it until it is smooth.

Divide the chenna into 9 equal portions and roll each portion into a ball.

In a small bowl, combine the sugar, rose water, and cardamom.

Heat the ghee in a large skillet over medium heat.

Add the chenna balls to the skillet and fry for 2-3 minutes per side, or until golden brown.

Remove the chenna balls from the skillet and drain them on a paper towel-lined plate.

To make the rabri, combine the remaining milk and sugar in a large pot over medium heat.

Bring the milk to a boil, then reduce the heat to low and simmer for 30 minutes, or until the milk has thickened and reduced by half.

Add the cardamom to the rabri and stir to combine.

To assemble the ras malai, place a chenna ball in a bowl and top with rabri.

Garnish with almonds, pistachios, and additional rose water.