Ingredients
Equipment
Method
Make the Chenna:
- Bring 8 cups milk just to a boil. Lower heat and stir in lemon juice gradually until curds separate from clear whey. Pour through cheesecloth and rinse under cool water.
- Gather the cloth and squeeze gently, then hang for 30 minutes. Knead the chenna for 8 to 10 minutes until smooth and able to hold together. Shape 16 small, slightly flattened patties.
Poach the Patties:
- Bring water and 1 cup sugar to a rolling boil in a wide covered saucepan. Add patties with room to expand, cover, and boil steadily for 12 minutes.
- Turn off heat and rest for 10 minutes. Transfer patties to warm water for 5 minutes, then press each very gently between spoons to remove excess syrup.
Make the Saffron Milk:
- Simmer 4 cups milk in a heavy pan for 25 to 30 minutes, stirring often, until reduced by one-quarter. Add 1/3 cup sugar, saffron, and cardamom for 3 minutes. Cool until warm.
- Add patties, pistachios, and rose water. Chill for at least 90 minutes before serving.
Nutrition
Notes
- Knead until the chenna is cohesive but stop before fat begins to release; overworked patties can become dense.
- Keep refrigerated and serve within three days; the flavor improves after several hours in the saffron milk.