I flavoured this with saffron and cardamom..You can add so many flavours in this, will try to share more version..
Hope you will give this a try and let me know how it turns out for you..
Cooking Time : 30 mins
Sugar – 1/3 cup
Cardamom Powder – 1 tsp
Saffron a pinch
Nuts a handful finely chopped
Now take the crumbled chenna, sugar in a blender and puree till smooth.
Take this in a dry pan and cook for 4 to 5 mins till it dries a little. Now take it off the heat and add in cardamom and saffron.
Cool this down. Take small portion and roll it into a smooth ball. Make a indention and place some nuts in it.
Chill this for few hours before serving.
|Take milk in a pot|
|Put it on high heat and keep stiring|
|Squeeze juice from 1 lemon, you need 1.5 tblspn
of lemon juice
|Line sieve with muslin cloth and place it over a bowl|
|Now the milk must have started foamy|
|Now it has boiled|
|Take it off the heat and leave it for a 1 mins|
|Add in the lemon juice|
|Mix gently and you will see the milk has started curdling|
|Now it is completely curdled, you can see a light greenish
kind of water has separated, this is the correct stage
|pour the entire thing on to the sieve|
|This is the whey water, so healthy..You can use them
to knead chapati dough, add it to rasam, soup..
|Now take a bowl of cold water, drop the curdled chenna
into the water and wash it well
|You can run it under cold tap water too.. I washed it
like this for 3 changes of water
|Now take your ingredients|
|Take the chenna in a blender|
|add in sugar|
|now puree them till smooth|
|it has to be smooth|
|add it to a dry pan|
|keep mix till it gets little dry..|
|dont over cook them, else it will turn crumbly|
|take it off the heat, add in saffron and cardamom powder|
|cool this well|
|take small portion and roll it to a smooth ball|
|dip it in some chopped nuts|
|you can make a small indention in the middle|
|place some nuts in|
|chill it for 30 mins|