Khazana of Indian Recipes

90
INGREDIENTS
Chenna 250 gms Sugar 4 cups
Pistachio nuts 10-12 Milk 2 Its
Rcfmed flour (maida) 4 tblspns
METHOD OF PREPARATION
X Crumble the chenna and mash it. Add two tblspns maida and mash
again with the palm of your hand to make a dough.
12. Divide into sixteen equal portions, roll into balls and press slightly to
flatten them.
Blanch pistachio nuts in hot water, cool, remove skin and slice.
-4: Dissolve two cups of sugar in the same quantity of water, bring to a boil,
add the rest of the flour dissolved in a little water.
Slowly lower the chenna balls in the boiling syrup and cook over high
flame for ten minutes. Add half a cup of water and bring to a boil again.
Cook for three minutes.
6 Meanwhile prepare a thin sugar syrup with one cup sugar and two cups
of water.
Soak the cooked chenna balls in this syrup.
8 Boil the milk in a thick-bottomed pan, lower the flame and continue to
boil till it is reduced to a thick consistency. Stir continuously.
9 Add the rest of the sugar to reduced milk and keep boiling till the sugar
is dissolved. Take it off the fire, cool and refrigerate for an hour.
XO Squeeze the chenna balls and put them into the chilled and sweetened
reduced milk. Refrigerate it for another half an hour.
1 Serve chilled, garnished with sliced pistachio.
Chef's Tip : Use chenna made from cow's milk. Best chenna is made by curdling
cow's milk with leftowr whey of chenna made earlier. The trick lies in curdling and
the acid content should be just right, if it is too much, the chenna would become
tough.