For making Chenna :
for making Kheer :
full fat milk
Nuts of your choices
First boil ½ litre of milk in medium flame, stirring occasionally. When milk comes to boil simmer the flame .
Combine water & vinegar in a small bowl.
Using a spoon gradually add this solution to the boiled milk and stir. Within few seconds the milk will be curdled and whey will be separated.
Now strain the chenna using a muslin cloth and reserve the whey. Make a knot and tie the cloth at a height, somewhere in the kitchen and allow the excess whey separated from the chenna.
In an another flame, boil the rest of the milk using a heavy bottom pan. Let it boil, stir occasionally.
Once boil, lower the flame and leave it for 10- 15 minutes. Let it to reduce to half the quantity.
Mean while check the chenna . But don’t press the muslin cloth to remove excess water.
Take it out from the cloth and crumble it with your palm. Else you can knead the chenna with the heel of your palm to soften it. Then crumble it.
Add ground cardamom pods , sugar and crumbled chenna to the thickening milk. Boil for 5 minutes more.
Switch off the gas, scrape of the excess cream that is collected in edges of the pan.
Pour in a bowl and rest for 2 hours. you can chill the payas for better taste.
While serving fry some nuts in ghee or chop the nuts and mix with the payas. Serve chilled.
Click to share on Twitter (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to share on Google+ (Opens in new window)
Click to share on Pinterest (Opens in new window)