Chenna Payas (Soft cottage cheese pellets in thickened milk) recipe
For the soft cottage cheese (chenna):
12 1/2 cups (2 1/2 litres) 48 fl oz Milk
2 tbsp (30 ml) 1 fl oz White vinegar (safed sirka) or lemon (nimbu) juice
2 tbsp (30 ml) 1 fl oz White vinegar (safed sirka) or lemon (nimbu) juice
For the sugar syrup:
2 cups (300 g) 11 oz Sugar
1 cup (250 ml) 8 fl oz Water
5 tsp (25 g) Refined flour (maida)
1 cup (250 ml) 8 fl oz Water
5 tsp (25 g) Refined flour (maida)
For the thickened milk:
3 tbsp (60 g) 2 oz Sugar
5 cups (1 litre) 32 fl oz Milk
1/2 tsp Green cardamom (choti elaichi) powder
2 tsp (2 g) Saffron (kesar)
2 tsp (10 g) Almonds (badaam), slivered
2 tsp (10 g) Pistachios (pista), slivered
a few strands Saffron
5 cups (1 litre) 32 fl oz Milk
1/2 tsp Green cardamom (choti elaichi) powder
2 tsp (2 g) Saffron (kesar)
2 tsp (10 g) Almonds (badaam), slivered
2 tsp (10 g) Pistachios (pista), slivered
a few strands Saffron
method
1. Boil the milk in a pan; add white vinegar or lemon juice to curdle. Reduce heat. Drain the whey and mash the curd cheese well. Keep aside.
2. For the sugar syrup, boil the water in a pot, add the sugar and stir continuously till the sugar dissolves completely.
3. Bring the syrup to the boil, lower heat, add refined flour and simmer. Allow to froth while the syrup is simmering.
4. Meanwhile, make 40 pellets from 3/4th of the curd cheese. Gently slide these into the syrup. Continue to simmer until they swell to double their size. Remove the dumplings from the sugar syrup with a slotted spoon and keep aside.
5. Cook the remaining curd cheese in a wok (kadhai) on very low heat. Add sugar and stir continuously. Cook till the mixture begins to leave the sides. Remove from heat and keep aside to cool.
6. For the thickened milk, put the milk in a wok, bring . to the boil and then simmer till it is reduced to 1/3rd. Add green cardamom powder and saffron; remove from heat and stir in the above mixture.
7. Return to heat and cook for about 10 - 12 minutes. Remove and keep aside to cool.
8. When cool, gently lower the dumplings into the mixture. Serve chilled, garnished with almonds, pistachios, and saffron.
2. For the sugar syrup, boil the water in a pot, add the sugar and stir continuously till the sugar dissolves completely.
3. Bring the syrup to the boil, lower heat, add refined flour and simmer. Allow to froth while the syrup is simmering.
4. Meanwhile, make 40 pellets from 3/4th of the curd cheese. Gently slide these into the syrup. Continue to simmer until they swell to double their size. Remove the dumplings from the sugar syrup with a slotted spoon and keep aside.
5. Cook the remaining curd cheese in a wok (kadhai) on very low heat. Add sugar and stir continuously. Cook till the mixture begins to leave the sides. Remove from heat and keep aside to cool.
6. For the thickened milk, put the milk in a wok, bring . to the boil and then simmer till it is reduced to 1/3rd. Add green cardamom powder and saffron; remove from heat and stir in the above mixture.
7. Return to heat and cook for about 10 - 12 minutes. Remove and keep aside to cool.
8. When cool, gently lower the dumplings into the mixture. Serve chilled, garnished with almonds, pistachios, and saffron.
serving amount
serves: 4 - 5
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