- Chenna (from cow's milk) 250 g
- Refined flour (Maida) 1 tsp
- Semolina (Rava) 1 tsp
- Pistachios 12-15
- Almonds 6-8
- Khoya (grated) 3 tbsp
- Green cardamom powder 1 / 2 tsp
- OSE syrup 2 tsp
- Sugar 5.4 cup
- Saffron (kesar) 1 / 2 tsp
COOKING DIRECTIONS :
- Take fresh chenna, knead well until smooth.
- Add refined flour and semolina and knead it gently.
- Divided into 12-14 equal portions.
- Soak pistachio nuts and almonds in a cup of boiling water for five minutes.
- Drain, cool, peel and chop coarsely.
- Combine the grated khoya with green cardamom powder and rose syrup. Knead dough.
- Mix in coarsely chopped nuts ristachio and almonds, divided into 12-14 equal portions.
- Stuff a portion of khoya in each section chenna making marble-size balls.
- Combine sugar with three-quarters gallons of water.
- Bring to boil and make thin sugar syrup.
- Remove the foam, if any, and went through a muslin cloth.
- Bring sugar syrup to a boil in a wide mouth pot and add five minutes on high heat.
- Sprinkle about quarter cup of warm water and continue cooking on high heat for five minutes, or until almost doubled in size.
- Remove and keep sufficient amounts of saffron-infused sugar syrup.
- Refrigerator and serve chilled.
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