Whole Milk - 1 liter
Curd / whisked yogurt- ½ cup
Cold water - 1 liter or 1 cup of ice cubes
Sugar - 2 cups
Water - 2¼ cups
Cardamom powder - ¼ tsp.
Rose water - ½ tsp (optional)
Few Saffron stands - for garnishing (optional)
Rinse a heavy bottom utensil to boil milk. By rinsing, you can prevent the milk from being burnt beneath.Bring the milk to a boil, if you are using cold milk from refrigerator, heat up on a low flame else it can give a weird smell When the milk is is rapidly boiling about to spill over, pour the curd and stir in. The entire milk gets curdled well within 2 to 3 mins. Off the heat and let it rest for 2 mins. If the milk doesn’t curdle well, add some more yogurt while the milk is still boiling.
This is how it looks once curdled.
Pour ice cold water or add ice cubes to stop the cheese from further cooking. This way it stays soft.
Let it rest for 2 to 3 mins.
Use a cheese or muslin cloth and drain it.
Rinse the chenna under running water, this is actually not needed if you use yogurt for curdling. It is rinsed to remove the smell of lemon or vinegar.Knot the cloth and hang it for 45 mins to drain excess water in the chenna. Squeeze off the excess water to reduce the hanging time. Make sure there is no water in left in the chenna before you proceed to make the balls
Knead the chenna or paneer for 3 to 4 mins to get a smooth dough and make small balls out of these. Do not make them too big, they will puff up and double in size when you boil them in sugar syrup.
Mix sugar and water in a pan and bring it to a boil
Add cardamom powder, rose water to the sugar syrup
When the syrup is boiling, add the balls one after the other carefully
Cover and cook for around 10 mins on a medium high flame. Every3 mins , open the lid and just stir the syrup gently.
Hey have doubled in size.Now ready to serve