Ingredients:

• 4 cups – Milk for chenna
• 3 cups – Milk for ras
• 4.5 tbsp – Sugar for ras
• 1 cup – Sugar
• 3 cups – water
• A pinch of Saffron
• 1 – Cardamom
• 1 tbsp – chopped Pista
• 1 tbsp – chopped Almonds
• Lemon juice

Method:

1. Boil 3 cups of milk for ras on a low flame and reduce until 1.75 cups of milk remains.
2. Bring 4 cups of milk to boil.
3. Now to curdle the milk add lemon juice while stirring continuously.
4. Then drain it in a thin muslin cloth.
5. Hold it covered with cloth in running water.
6. Drain the excess water by pressing the cloth.
7. In a pressure cooker take 3 cups of water and 1 cup of sugar.
8. Take the chenna out of the cloth and mash it.
9. Shape chenna into 15 small sized balls.
10. Add chenna balls to pressure cooker and cook up to 2 whistles.
11. In the mean time check if the milk for ras is ready.
12. Once milk for ras has reduced, add sugar, cardamom, pista, almond and saffron. Take off heat and cool.
13. Take the cooked chenna balls from pressure cooker and press gently to drain water. Set aside.
14. When the milk is cool, add chenna balls to it and refrigerate.
15. Serve chilled.

Recipe courtesy of Sandhya Jain