Lingkan Reang
Heat 1L milk to a simmer, then add 1 Tbsp vinegar or lemon juice to curdle it.
Strain the curds through a cloth, rinse with water, and squeeze out excess moisture to get "cheena."
Knead the cheena into a soft dough, then form flattened balls.
Boil 4 cups water with 2.5 cups sugar, add the cheena balls, and cook on low heat for 20-25 minutes.
Boil 1L milk down to 1/3, adding sugar, condensed milk, and dry fruits, then cook for 40 minutes.
Combine the cheena balls with the rabri, chill in the fridge, and serve garnished with dry fruits.