Ingredients
• Chenna
• Cow’s milk 2 litres
• White vinegar 8 teaspoons
• Refined flour (maida) 1 tablespoon
• Cornflour/ corn starch 1/2 teaspoon
• Sugar 1.2 kilograms
• Milk 2 tablespoons
• FOR FILLING
• Khoya/mawa 2 tablespoons
• Rose water 1 teaspoon
• Saffron (kesar) 3-4 strands
• Sugar syrup 1 tablespoon
• Yellow food colour
Method
Bring the milk to a boil on high heat. Set aside to cool slightly to about 77° C/170°F.
Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.
Strain the chhenna through a piece of muslin and squeeze to remove the excess whey. You should have 250 grams of chhenna.
Transfer the chhenna onto a worktop. Mix together half a teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is absolutely smooth.
Divide into twelve equal portions and shape into squares, taking care that there are no cracks.
Mix the remaining refined flour with half a cup of water and set aside.
To make the syrup, cook the sugar with five cups of water, stirring continuously till the sugar dissolves. Add the milk and bring the syrup to a boil. Collect the scum which rises to the surface with a ladle, and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.
Pour one cup of strained syrup, reserving the rest, into a deep, wide non-stick pan; add four to five cups of water and bring to a boil. Add the chhenna squares and half the flour mixture. The syrup will start frothing. Let the chhenna squares cook. Do not stir but just agitate the syrup gently so that the squares do not stick to the bottom of the pan.
Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes longer, or till the chhenna squares spring back when pressed. This is a sign that they are cooked.
Remove the chhenna squares with a slotted spoon and place in the reserved syrup to soak. Place in a refrigerator to chill for at least two hours, or till the chhenna squares absorb the syrup.
In a separate non-stick pan, cook the khoya, rose water, saffron, sugar syrup and yellow colour together till
• Chenna
• Cow’s milk 2 litres
• White vinegar 8 teaspoons
• Refined flour (maida) 1 tablespoon
• Cornflour/ corn starch 1/2 teaspoon
• Sugar 1.2 kilograms
• Milk 2 tablespoons
• FOR FILLING
• Khoya/mawa 2 tablespoons
• Rose water 1 teaspoon
• Saffron (kesar) 3-4 strands
• Sugar syrup 1 tablespoon
• Yellow food colour
Method
Bring the milk to a boil on high heat. Set aside to cool slightly to about 77° C/170°F.
Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.
Strain the chhenna through a piece of muslin and squeeze to remove the excess whey. You should have 250 grams of chhenna.
Transfer the chhenna onto a worktop. Mix together half a teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is absolutely smooth.
Divide into twelve equal portions and shape into squares, taking care that there are no cracks.
Mix the remaining refined flour with half a cup of water and set aside.
To make the syrup, cook the sugar with five cups of water, stirring continuously till the sugar dissolves. Add the milk and bring the syrup to a boil. Collect the scum which rises to the surface with a ladle, and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.
Pour one cup of strained syrup, reserving the rest, into a deep, wide non-stick pan; add four to five cups of water and bring to a boil. Add the chhenna squares and half the flour mixture. The syrup will start frothing. Let the chhenna squares cook. Do not stir but just agitate the syrup gently so that the squares do not stick to the bottom of the pan.
Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes longer, or till the chhenna squares spring back when pressed. This is a sign that they are cooked.
Remove the chhenna squares with a slotted spoon and place in the reserved syrup to soak. Place in a refrigerator to chill for at least two hours, or till the chhenna squares absorb the syrup.
In a separate non-stick pan, cook the khoya, rose water, saffron, sugar syrup and yellow colour together till
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