- Boil milk in a heavy bottomed dish till it steams for 2-3 minutes.

- Add and stir lemon juice or dahi in ample quantity to curdle the milk.

- Make sure the milk gets curdled just enough and not fully. To prevent overcooking add cold water or ice cubes.

- Take a fine cotton or muslin cloth. Use it to filter the curdled milk mixture.

- This is Chenna. Once the additional milk and water has run out, knot the cloth and hang it from a height. All the additional water will drip out. Squeeze the cloth to make sure.

- After an hour or so knead the Chenna softly - like we knead flour. It should be soft and smooth.

- Make small balls - an inch in diameter. Make them small - as they usually swell up post cooking.

- Make sugar syrup separately in a pan. Take sugar and water - boil. Add cardamom pow der for extra fragrance and flavour.

- Once the sugar syrup starts to boil, add the small chenna balls.

- Cover the pan and cook for ten minutes on slow heat.

- When the balls have swelled to double their original size , you know they are done.


Source: Times of India

BDST: 1655 HRS, AUG 10, 2015
Edited by:  Sharmina Islam, Lifestyle Editor