| 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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