Grate khoya and mash chenna. Mix the two with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions.
Mix pistachios and gulkand. Stuff each portion of the khoya-chenna ball with a little of this mixture and shape into balls. Prepare a thin syrup with sugar and equal quantity of water.
Add lemon juice to the sugar syrup and when the scum rises to the surface, gently remove it. Heat sufficient ghee in a kadai. Add the balls and deep fry on very low heat till golden in colour.
Drain and soak in the sugar syrup for at least fifteen to twenty minutes before serving.