Ingredients:
• 1 litre – plain soya Milk
• 8 to 10 – strawberries, washed, chopped
• 1 cup – fresh curds
• 1/2 – Lemon juice, extracted
• 1 glass – chilled water
• 2 tbsp – Sugar
• 4 to 5 drops – vanilla essence
Method:
- Put strawberries in a pan, sprinkle 1 tsp sugar over it.
- Heat on medium, till sugar melts, and strawberries become mushy.
- Take off fire, drain in colander, allow to cool while draining.
- Dilute lemon juice in half glass water.
- When milk boils, add curds and mix gently to curdle.
- Once curdling starts, add lemon juice, to curdle completely.
- When whey becomes transparent, take off fire, add a glass of chilled water.
- Drain through a muslin cloth, to collect residue of chenna.
- Holding like a pouch under running tap water, cool and wash chenna.
- Press out gently to remove excess water.
- Return chenna to vessel, add remaining sugar.
- Heat gently, stirring continuously, till sugar melts.
- This will hardly take two minutes.
- Cool to room temperature.
- Run this sweet chenna in mixie till very smooth.
- Transfer strawberries to a mixie, add essence.
- Run till finely crushed but not pasty.
- Add to chenna, mix very well with hands, till blended.
- Spread on a plate, transfer to refrigerator to chill and set.
- When it become a little firm, use to put into moulds.
- Press portions into desired moulds, or smoothen into a tray.
- Allow to set fully like a soft cheesecake.
- Cut and serve chilled.
Recipe courtesy of Saroj Kering