Boil the milk and simmer on a medium fire in a heavy bottom vessel. Make a paste of milk powder with few tablespoons of milk and add to the above milk. keep stirring on a low fire. Add sugar to the boiling milk. Stir continuously on a low fire so that it doesn't stick to the bottom of vessel. Cook until the milk is reduced to half the amount. It takes approxmately 45 mintues to hour.
Squeeze the excess water and mash the chenna thoroughly, add semolina, baking soda, sugar and cardamom powder. knead gently, make small balls and slightly flattened them.
Heat oil in a pan and deep fry them on a low fire. Drain excess oil from the chenna balls on a absorbent paper. Care should be taken not to over fry them.
Add them to the boiling milk. Simmer for 2 minutes and switch of the fire. Let it cool down . Garnish it with Cardamon powder and nuts.
Serve warm. It is soft and really delectable.