For lower layer:- In a pan heat milk. Add sugar and stir occasionally. When milk comes to boil add semolina and stir continuously. Add rose water and vanilla extract. Mix well. Cook till mixture thickens. Pour into greased pudding plate and spread evenly. Keep pudding plate in fridge for 4-5 hours.
For making chhenna:- In a pan heat milk. When comes to boil add lemon juice and stir. Milk starts curdling. Strain it by muslin cloth and remove excess water. Rest for 15-20 minutes. Then grind this soft chhenna with enough milk and make smooth creamy chhenna.
For sugar syrup:- in a pan take sugar and water. When it comes to boil, add lemon juice and boil for 2-3 minutes. switch off the flame.
For upper layer:- Mix corn starch in 1/2 cup milk. Keep rest milk to boil. Add sugar and rose water. When milk comes to boil add cornstarch milk and stir continuously. Add prepared smooth chhenna. Boil until mixture thickens. Pour into pudding plate over semolina layer. Put pudding plate again into fridge for 1-2 hours. Garnish with crushed dry fruits and cherry. At the time of serving cut into pieces, pour little sugar syrup over it and enjoy super delicious layali libnan.
