Ingredients:

• For Chhena:
• 2 liters – Milk
• 2 tbsp – Vinegar
• For Boondi:
• Chhena – 2 cups
• Corn flour – 1 cup
• Baking powder – 1 tsp
• Milk – 1/2 liter, approximately
• Oil to deep fry
• For Kheeri:
• Milk – 2 liters
• Sugar – 1 cup
• Cardamom powder – 1/2 tsp

Method:

1. For Chhena:
2. Boil 2 litres of cow’s milk. Let it cool for about 10 minutes. The temperature of the milk should be around 80 degrees C.
3. Add 2 tbsp of vinegar.
4. Stir the milk gently and keep covered till it separates into cheese and clear whey.
5. Strain the cheese into a colander lined with thin muslin.
6. Pour 3-4 cups of cold water over it.
7. Press the cheese with the back of a wooden spoon to drain away all the liquid.
8. For Boondi:
9. Knead chhena till smooth.
10. Add corn flour mixed with baking powder.
11. Add milk a little at a time, mixing well, to get a batter of stiff dropping consistency.
12. Heat oil in a kadai till moderately hot.
13. Hold a perforated ladle above the oil and pour some batter on it.
14. It will fall in tiny drops into the oil.
15. Fry till the boondis puff and become crisp.
16. Drain on kitchen paper. Use all the batter thus.
17. For Kheeri:
18. Boil the milk and simmer till it is reduced to 1 litre.
19. Add sugar and stir till dissolved.
20. Add cardamom powder and boondis.
21. Simmer gently for 5 minutes.