| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bawarch4 | 1 | servings | |
INGREDIENTS
| 1 | l | Milk |
| 1/2 | ts | Citric acid |
| 1 1/2 | c | Sugar |
| 4 | c | Water |
| 2 | dr | Rose essence; (2 to 3) |
INSTRUCTIONS
Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Reheat the milk and bring to a boil. Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil. Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate. Gently knead into a soft dough by passing between fingers. Make twelve equal sized balls of the dough. Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes. Take off from heat and cool them to room temperature. Add essence and chill for at least 4 to 5 hours. Serves: 6 helpings Time required: 1/2 hour. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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