For Chenna Balls
full fat milk
1 & 1/2
For Ras (thickened milk) ::
full fat milk
(crush and make powder)
a few strands of
(soaked in 2 tbsp of warm milk)
Boil 500 grams milk in a heavy bottom pan. When milk boils reduce the heat add lemon juice and stir once.
The milk will curdle and the whey will begin to separate.
Strain the curdle milk through a muslin cloth lined above a colander.
Wash the chenna under running water , tie the cloth and hang it for 20 minutes.
But don’t squeeze or press the knot to release extra water from the chenna.
In the mean time boil rest of the milk in low flame.
Let it boil, stir occasionally to prevent sticking to bottom.
After 20 minutes take the chenna and start kneading it using the heels of your palm.
Add sooji, powder sugar and cardamom powder.
Keep kneading till your palm becomes oily.
Make 15-17 equal sized tiny balls.
Boil 2 cups of water in a big, wide pan.
When water boils drop the balls on the boiling water.
Let it boil for 5 minutes on high flame.
Reduce the heat and boil for 15 minutes till the balls became double in size.
P.S: There should be enough space so that balls can be double in size or you can make these in two batches.
When milk reduced to half add mawa, cardamom powder, crushed saffron and sugar .
Stir well . Be very careful so that milk doesn’t stick to the bottom.
Boil for 5 minute more.
Chenna balls must be ready by now.
Drop the chenna balls in reduced milk.
Let it cook for 2-3 minutes.
Switch off the flame, let it come to room temperature or chill in refrigerator before serving.
Enjoy with family and friends.
Make it and must share your feedback here or in
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