Crumble chenna and mash it. Add two tablespoons of maida and knead with the palm of your hand to make a smooth dough.
Divide into sixteen equal portions. Roll into balls and press slightly to flatten them.
Blanch pistachios in hot water. Cool, remove skin and slice.
Dissolve two cups of sugar in the same quantity of water, bring to a boil and add the rest of the maida dissolved in a little water.
Slowly lower chenna balls in the boiling syrup and cook on high heat for ten minutes. Add half a cup of water and bring to a boil again. Cook for three minutes.
Meanwhile prepare a thin sugar syrup with one cup of sugar and two cups of water.
Soak cooked chenna balls in this syrup.
Boil milk in a thick-bottomed pan, lower heat and continue to boil till it is reduced to a thick consistency.
Add the rest of the sugar and keep boiling till sugar dissolves. Remove form heat, cool and refrigerate for an hour.
Squeeze chenna balls and put them into the chilled milk. Refrigerate it for another half an hour.
Serve chilled garnished with pistachios.
CHEF\'S TIP
Use chenna made form cow\'s milk. Best chenna is made by curdling cow\'s milk with leftover whey of chenna made earlier. The trick lies in curdling and the acid content should be just right, if were too much, the chenna would become though. |
