Ingredients
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For the chenna
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1 liter whole milk
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1½ tablespoons distilled white vinegar
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For the first syrup
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250 grams sugar
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2 tablespoons whole milk
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1 tablespoon maida (refined flour) or pastry flour
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For second syrup
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250 grams sugar
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2 tablespoons whole milk
Directions
Steps
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1
Done
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Make the chenna: Place a nonstick saucepan over high heat and add the milk. When it comes to a boil, lower the heat to low, add the vinegar, and stir until the liquid whey separates from the solid curds. |
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2
Done
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Line a strainer with a double layer of cheesecloth and pour in the whey and curds; drain, then gather the curds up in the cloth and dip the chenna, in the cloth, in a bowl of cold water until it is completely chilled. Squeeze out any excess water and press with your palms until all the water drains away. The chenna should form a ball. Transfer the chenna to a plate and divide into 16 portions. Take each portion between your palms and press and roll into a ball. Set aside. |
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3
Done
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Make the first syrup: Place a nonstick saucepan over high heat. Add the sugar and 2 cups (400 ml) water and cook, stirring continuously, until the sugar is dissolved. When the syrup starts boiling, add the milk. The scum will rise to the top. Gently spoon off the scum and discard. |
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4
Done
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Bring the syrup to a rolling boil. Lower the chenna balls into the syrup. In a small bowl, stir the maida into 1 cup (200 ml) water to make a slurry. Add half of this to the syrup and stir. Cover and cook for 25 minutes. Add ½ cup (100 ml) water every 5 minutes so that the syrup does not thicken. Add the remaining slurry after 10 or 15 minutes. Remove from the heat and set aside. |
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5
Done
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Make the second syrup: Place a nonstick saucepan over high heat. Add the sugar and 2 cups (400 ml) water, and cook, stirring continuously, until the sugar is dissolved. When the syrup comes to a boil, add the milk. When the scum rises to the top, gently spoon it off and discard. Let the syrup cool slightly; it should be warm, not hot. |
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6
Done
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With a slotted spoon, remove the chenna balls from the first syrup and put them in the second syrup to soak. Chill in the refrigerator for at least 2 hours so the chenna balls absorb the syrup. Serve cold. |
