Add 2 teaspoons of lemon juice to a litre of boiling milk. After the milk curdles, strain through a cotton cloth, to extract the chhena. Subsequently, rinse under cold water to eliminate any lemon taste, and allow it to hang for half an hour to release any remaining water.
Once the chhena is soft and crumbly, transfer it to a plate. Knead it with your palms for about 8-10 minutes until it becomes smooth and creamy.
Cook the kneaded chhena for five to seven minutes on low heat in a nonstick pan. Add 3–4 tablespoons of powdered sugar, stirring all the while. The mixture should remain wet and soft.
Once the mixture cools down, divide it into small portions. Shape each portion into small, round or flat discs. You can also use moulds for a decorative touch.
Garnish them with saffron strands, chopped pistachios or cardamom powder for added flavour. Let it chill in the refrigerator for 30 minutes before serving.
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