Heat milk in a pan and bring it to boil. Remove from heat.
Add tatri or lemon juice.
Stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called “cottage cheese”. Wash cheese well under cold running water and twist the cloth that was used for straining to extract water.
Knead cheese to make a smooth dough. Add kewra and knead again.
Make small balls of equal size (6-7) of the dough and keep aside.
Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
Add cheese balls to the syrup and cook for 5 minutes with lid covered. Cheese dumplings will puff up.
On cooling, add rose essence.Keep the cheese dumplings aside.
Boil milk in a heavy base saucepan.
Bring one boil and then reduce the heat to medium. Put rabri and cook if not available then cook milk until it becomes thick and creamy(almost half). Stir occasionally to prevent its sticking to the bottom of the pan.
Add sugar and cook for 5 minutes.Switch off the heat.
Let the sauce cool. On cooling, add the cheese dumplings (squeeze the syrup).
Decorate with the sliced dry fruits. Refrigerate and serve chilled.