Boil 1 liter milk in a pan
When it reaches boiling point add vinegar
Let it boil for 2 minute till you see it starts curdling and cheese getting formed
switch off the flame
Boil 1 liter milk in a pan
When it reaches boiling point add vinegar
Let it boil for 2 minute till you see it starts curdling and cheese getting formed
switch off the flame
Cool a bit and drain the water
Tie in a muslin cloth and rinse twice with cold water
Now squeeze it to make the water out
Hang the cheese in the muslin cloth for 30 minute
Take out the cheese from cloth
At this point the cheese should be dry with no moisture
So you can use paper-napkin to soak extra moisture if any
Now on your kitchen counter top first crumble the cheese
Start kneading this chenna with palm of you hand for at-least 5 minute
Mix semolina,cardamom powder and 1 tsp powdered sugar
knead it another 3 to 5 minute
The dough will be silky,smooth
when you feel it start releasing slight oil or it feels greasy,stop kneading
Divide the dough into 10 equally sized balls
In a pan start boiling 1/2 liter milk for 5 minute
Add saffron,rose water and cook for 2 minute
Add condensed milk at slow flame
Cook for 5 minute stirring it occasionally
Add chopped almond and switch off the flame
In the mean time add 1 cup sugar with 5 cup water in a big kadhai
Start boiling it at high flame
Press each ball a little at center and drop them into the boiling sugar syrup carefully
cover with a lid and let it cook for 5 minute at medium flame
Open the lid and add 1 cup water
Flip the balls with a spoon carefully
Cover the lid and cook it for another 5 to 7 minute
you can see size of each ball became almost double
Switch off the flame and take these balls out from the liquid
Press each ball little with a back side of spoon
Drop them into prepared fragrant milk
Fragrant milk should be hot
Let it cool completely
Garnish with chopped dry fruits of your choice or serve as it
