Take 1.5 litres milk in a heavy-bottomed vessel and bring it to a boil.
Add 2 tbsps of lemon juice and stir it. The milk solids will separate from the whey.
Add 1/4 cup rose milk syrup and let it simmer for a minute or two. The milk solids will now absorb the flavor as well as the color.
Line a strainer with a muslin cloth and pour the curdled milk over it. Pour some ice cold water on it to stop the milk solids from cooking further. Bring all the sides of the muslin cloth together and let it hang for 20-30 minutes.
After 20-30 minutes, transfer the milk solids to a plate and knead them for about 10 minutes or until they form balls that do not crumble. Make 13-15 small balls with the milk solids.
Meanwhile, add the sugar and water and melt the sugar in a low-medium flame.
When the sugar melts, add 1/4 cup of rose milk syrup and stir it. Bring it to a boil.
Add the cardamom powder and the dried rose petals and boil it for 5 minutes.
Now strain the rose petals and place the vessel back on a low flame and add the kneaded chhena balls in the syrup. Cover and cook for 5 minutes and then turn off the flame.
Keep the vessel covered and let it rest for 3-4 hours. The chhena balls would have doubled in size by then.
Serve chilled or at room temperature.