• 2 teaspoons. All-Purpose Flour (Maida)
• 1 cup Sugar
• Half liter Whole Milk
• ¼ tsp. Citric Acid (dissolved in 1/2 cup of water)
• or 3 tbsp. Lemon Juice (Nimbu Arakh)
• 3 drops of Rose Essence (Arakh e Gulaab)
• or ¼ tsp. Cardamom Powder (Ilaichi Powder)

tart by grabbing a pot and placing over a medium heat flame. Add milk and let it boil, setting it aside when the boiling begins.

Add citric acid or lemon juice to the milk and softly carefully mix frequently. stir until the white curd forms on the top and seperates from whey.

Wash the chenna, or the curd that is obtained when straining this milk, under very cold running water. Twist and squeeze the cloth that you used to strain. This should extract water.

Knead the chenna next until it forms smooth dough. When a smooth dough is formed, place in refined flour and continue to knead.

Next, form into approx. 6 or 7 balls that are equal in size. Place them aside and begin making the sugar syrup.

Grab a new saucepan and in it place sugar and water. Let boil, later adding the chenna balls and letting cook for around 15 minutes. Have the lid partially covered. Don’t be surprised if they puff up.

by Pak101.com (few years ago!) / 3156 views