Bring 1 liter of whole milk to a boil. Stir in 2 tablespoons of lemon juice, a little at a time, until the milk curdles and the whey separates.
Add ice water to stop the cooking and drain through a cloth-lined colander. Rinse the chhena under running water, then gather the cloth and hang it for 1-1½ hours.
Knead the chhena for 3-5 minutes, until smooth, and roll it into 18 smooth balls.
Bring 1¼ cups of sugar, 4 cups of water, and 3 green cardamom pods to a boil in a pot. Add the balls, cover, and cook over medium heat for 9-10 minutes, gently stirring the syrup once after 5 minutes.
Take the pot off the heat at once and leave it covered for at least 20 minutes before opening.
