Ingredients
Serves 4
Preparation Steps
Step 1
Prepare the mixture
In a saucepan, heat 1 liter of full-fat milk. Once it comes to a boil, reduce the heat to low. Slowly add lemon juice or vinegar, stirring gently until the milk curdles. You will see the whey separate from the curds. Pour the curdled milk into a cheesecloth or muslin cloth and place it over a strainer. Rinse the chhena with cold water to remove any sourness from the lemon juice. Tie the cloth and hang it for 30 minutes to drain excess water. The chhena should be soft and crumbly after this process.
Step 2
Serve and enjoy!
In another saucepan, bring 1 litre of full-fat milk to a boil. Reduce the heat and let it simmer, stirring occasionally, until it reduces by half and becomes thick and creamy. Add sugar and stir well to dissolve it. Adjust the sweetness as needed. Add cardamom powder and saffron strands to the milk. Simmer for another 5 minutes to infuse the flavours. Crumble the prepared chhena and gently stir it into the sweetened milk. Let the mixture simmer for 5-7 minutes, allowing the chhena to absorb the sweetness. Stir in chopped almonds and pistachios for added texture and flavour. If desired, add rose water. Garnish with more nuts and a few saffron strands.
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