Chhena Payesh


  1.  1 1/2 l Milk 
  2.  1/2 cup Sugar 
  3.  1 1/2 tbsp Lemon Juice 
  4.  A few strands of Saffron (Kesar) 
  5.  5-6 Almonds (blanched and chopped) 
  6.  7-8 Pistachios (blanched and chopped)
How to make 
  1. Soak saffron in two tablespoons of warm milk and set aside.
  2. In a shallow pan, boil half litre of milk and add lemon juice to it and stir it till the milk curdles.
  3. Pour the chenna (curdled milk) on a muslin cloth and strain the whey. Dip it in ice cold water till completely cool and strain again and set aside.
  4. Boil remaining milk and add a pinch of saffron to it. Allow the milk to simmer in low heat till reduced to half.
  5. Add sugar and stir till completely dissolved.
  6. Smash chenna in a bowl and add it to the milk and simmer again.
  7. Just before removing from heat, add almonds, pistachios and soaked saffron.
  8. Serve chilled.

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