How to make it
6 steps. Take it one step at a time.
Bring 1 liter of milk
In a heavy-bottomed pan, bring 1 liter (4 1/4 cups) of milk to a boil. Once it boils, turn off the heat and gradually add the diluted lemon juice until the milk curdles completely.
Strain the curdled milk through a muslin cloth or cheesecloth
Strain the curdled milk through a muslin cloth or cheesecloth. Rinse the chenna under cold running water to remove the lemon flavor. Squeeze out excess water and hang the cloth for 30 minutes to drain fully.
30 minTransfer the chenna
Transfer the chenna to a plate. Add 1 tsp cornstarch and knead with the heel of your palm for 5-8 minutes until the dough is smooth and non-sticky. Shape into 12 small balls and flatten them slightly into patties.
8 minMix 1 liter water and 200g sugar
In a wide pot, mix 1 liter (4 1/4 cups) water and 200g (1 cup) sugar. Bring to a boil. Gently add the chenna patties. Cover and cook on medium-high heat for 15 minutes. The patties will double in size.
15 minBoil the remaining 1 liter of milk
Meanwhile, in another pan, boil the remaining 1 liter (4 1/4 cups) of milk. Reduce it on low heat until it reaches half its volume. Add 100g (1/2 cup) sugar, cardamom powder, and the saffron milk. Simmer for 5 minutes.
20 minTake the cooked chenna patties out of the sugar syrup
Take the cooked chenna patties out of the sugar syrup. Gently press each patty between two spoons to squeeze out the syrup. Drop the patties into the hot rabri. Garnish with nuts. Chill for at least 2 hours before serving.
2 hr
A little kitchen wisdom
Always use full-fat whole milk for both the chenna (cheese) and the rabri (syrup) to ensure the richest texture. Do not over-knead the chenna; stop as soon as it becomes smooth to avoid it releasing grease.
