Mini Milk Cake Pie

Heat 750 ml of milk in a heavy bottom pan.

When the milk boils, add vinegar to curdle the milk.

Collect the cottage cheese (chena) in a muslin cloth, hang it for half an hour to 45 minutes to drain the excess water from it.

On the other side, take all purpose flour, salt and cold butter in a bowl.

Mix them together until they form breadcrumb like texture.

Put in the cold water and form into a soft dough. Do not handle the dough more than required at this stage.

Gather the dough into a ball and keep in refrigerator by covering with a damp cloth for half an hour to one hour.

Now take chena, grated khoya, sugar and milk (3-4tablespoon) in a bowl and mix them well for 5 to 10 minutes.

Add 3 to 4 drops of vanilla essence and mix them well.

Next take the chilled dough and roll out the dough to a circle approximately 6 inch diameter to a 5 inch pie dish or tart pan.

Now fill the stuffing into the crust and level with the help of a palette knife.

Preheat oven at 200 degree C and bake the pie for 40 minutes or until the filling is set and top crust is golden or brown.

Allow it to cool and cut into pieces and serve.