In a pan, bring the milk to a boil, simmer for a few minutes. Dilute the lemon juice and add it slowly to the milk.
Stir well and continue adding till the whey and cheese separates.
Drain on a strainer and let it hang for 30 mins.
Transfer the Chhena onto a plate, add a pinch of salt, and knead well till you get a softball.
Add the flour and again knead well.
Pinch out as small balls and press out as a slightly flat ball. Keep it aside.
Heat a Kadai with oil, deep fry the chhena balls, and have it aside.