Recipe
Why make it
Soft, slightly grainy milk cake made from fresh homemade chenna and condensed milk, scented with cardamom and topped with pistachios. A simple mithai for Eid, weddings or a sweet craving.
Serves 12
Step 1 of 9
Bring the milk to a boil in a large heavy pot over medium heat, stirring now and then so it does not catch on the base.
Step 2 of 9
Turn the heat to low and add the lemon juice a tablespoon at a time, stirring gently. The milk should split into white curds and pale yellow whey within a minute or two. Switch off the heat.
Step 3 of 9
Line a sieve with a clean muslin cloth and pour in the curds. Rinse them under cold running water for about 30 seconds to remove the lemon taste.
Step 4 of 9
Gather the cloth, squeeze out the water and hang or leave the bundle to drain until the chenna is moist but crumbly, not dripping.
Step 5 of 9
Crumble the chenna into a bowl with your fingers until no large lumps remain. You should have about 300 g.
The last 4 steps are in the full recipe.
Cook’s tip
Add the lemon juice slowly and stop once the whey turns clear and yellowish; too much acid gives a sour chenna.
Ready to cook?
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