Back to 12 servings Chenna 1 liter whole milk, for the chenna; full fat 2 tablespoon white vinegar, or lemon juice 2 tablespoon water, to dilute the vinegar 1 teaspoon fine semolina, sooji Syrup 1 cup granulated sugar 5 cups water Sweet milk 1 liter whole milk, for the sweet milk (ras) 0.5 cup granulated sugar, adjust to taste 3 pods green cardamom, seeds ground; or 1/2 teaspoon ground cardamom 8 strands saffron, optional 2 tablespoon almonds, slivered 2 tablespoon pistachios, slivered, plus extra for garnish
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1 Step 1: Bring the 1 liter of whole milk for the sweet milk to a boil over low to medium heat, stirring often, about 10 to 12 minutes.2 Step 2: Lower the heat and simmer the milk with the almonds, pistachios, ground cardamom and saffron for 3 to 5 minutes.3 Step 3: Stir in the 1/2 cup sugar until dissolved, cook 3 to 4 minutes more, then switch off. The milk should stay light and pourable. Cool it in a large bowl at room temperature.4 Step 4: Bring the fresh 1 liter of full-fat milk for the chenna to a boil over low to medium heat in a deep, heavy pot, about 10 to 12 minutes.5 Step 5: Switch off the heat. Mix the vinegar with the water. Add the vinegar mixture to the milk in three parts, stirring gently after each, until green whey separates and curds form.6 Step 6: Strain the curds through muslin or cheesecloth set in a colander, rinse with cold water, squeeze gently, then press under a heavy weight for no more than 8 to 10 minutes.7 Step 7: Knead the chenna on a plate with the heel of your palm for 6 to 8 minutes until smooth. Stop if it turns grainy, dry or oily.8 Step 8: Knead in the fine semolina for one more minute, then cover and rest the dough for 5 to 10 minutes.9 Step 9: Divide into 11 to 12 portions of about 1 to 1.5 tablespoons, roll into smooth balls, then flatten gently into patties that are not too large.10 Step 10: Bring the 1 cup sugar and 5 cups water to a rolling boil over high heat in a wide pan until the sugar dissolves. Prepare an ice bath while it heats.11 Step 11: Slide the patties into the boiling syrup one at a time, cover, and cook on high for 10 to 12 minutes without peeking. The patties are done when they have doubled in size and feel light and spongy.12 Step 12: Switch off the heat and lift the patties out with a slotted spoon into the ice water. Leave them for at least 30 minutes.13 Step 13: Gently squeeze each patty between your palms to remove water, taking care not to break them.14 Step 14: Submerge the patties in the room-temperature sweet milk and refrigerate to soak for at least 5 to 6 hours or overnight.15 Step 15: Serve chilled, garnished with extra slivered pistachios and almonds. Store airtight in the refrigerator and finish within 3 to 4 days.getsaucepan.com/r/24241b79-bf14-50fe-afef-2a8479d7d107
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