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Preparation Time : 5
Cook Time : 20
Total Time : 25
milk 1/2 litre
vinegar 1 tbsp
wheat flour 1/2 tbsp
powder sugar 1/2 tbsp
cardamom powder 1/2 tbsp
splited cashew nuts and rasins 2-3 tbsp
oil 1 cups
sugar 3/4 cups
water 1 cups
Put the milk in a pan and boil it.
When it starts boiling add the vinegar to curdle it and switch off the flame.
Strain it from the whey and wash it on running water.
Hang the chhena for 5minute in a muslin cloth.
Mash the chhena with the heel of your hand and mix the wheat flour, cardamom powder and sugar powder into it.
Grease the mould with ghee and put the chhena into it by putting the splitted cashew nuts and rasins in the middle.
Demould the the modak mould and deep fry the modak into oil in low flame and cook it for about 7-8minute.
In the meantime make the sugar syrup by adding sugar, watt and cardamom powder and boil it for 5-7 minutes.
Put the paneer modak over the kitchen tissue and then boil them for 2-3 minutes in sugar syrup.
Now the chhena jhilli modaks are now ready and cover it for 1hour.
After 1hour the Chhena Jhilli Modaks are ready to serve.
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