Ingredients:

• 2 litres – milk.
• 1 cup – curds.
• 1 tsp – Lemon juice strained.
• 1/2 cup – sugar.
• 4 to 5 slices – canned pineapple, drained well.
• 2 to 3 drops – vanilla essence.

Method:

1. Heat milk in a large vessel. Dissolve lemon juice in curds.
2. When milk boils, add curds, allow to curdle.
3. Stir gently to curdle evenly.
4. Drain into a muslin cloth, press out excess water.
5. Hold below running water, to remove traces of lemon juice.
6. Holding cloth together, gently squeeze out all excess water.
7. Put residue back into milk vessel.
8. Add sugar, heat while stirring continuously, for 3-4 mins.
9. Take off fire, cool to warm.
10. Add vanilla essence. Run in mixie till mixture is smooth.
11. Remove in plate.
12. Chop pineapple slice. Run in mixie for few seconds till coarsely crushed.
13. Press out all excess water, by pressing firmly in palms.
14. Add to mixture in plate, mix well, form a lump.
15. Transfer to refrigerator, cool till hardened a bit.
16. Remove, dust hands with corn flour or icing sugar and shape into desired forms.
17. Or use moulds to make shapes of various types.
18. Refrigerate till required.

Recipe courtesy of Saroj Kering