Ingredients
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6 cups (1 ½ liters) fresh Milk
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½ tablespoon Flour
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Pinch of Baking Soda
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½ tablespoon shelled Pistachios
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Oil
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Homemade Chenna
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1½ cups (375 ml) fresh Milk
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1 teaspoon Lemon Juice
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Syrup
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1 cup (250 ml) Water
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½ cup (125 g) Sugar
Directions
Steps
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1
Done
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Bring the milk to a boil in a wide, heavy-bottomed saucepan, stirring constantly. Continue to stir over high heat until the milk changes to a dough-like consistency, about 25 minutes. Cool, then crumble the condensed milk solids. |
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2
Done
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Prepare the Homemade Chenna by bringing the milk slowly to a boil and stirring occasionally. Remove from heat and stir in the lemon juice while the milk is still hot, stirring vigorously until the milk starts to curdle. Strain through a muslin or cheesecloth until all the liquid has drained off. Knead the curds lightly until the mixture is smooth. |
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3
Done
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Make the Syrup by boiling the water and sugar together, stirring occasionally for about 10 minutes until thickened slightly. Set aside. |
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4
Done
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Mix the crumbled milk solids with the Homemade Chenna, flour, baking soda and pistachios to form a soft dough. Pinch off a piece of dough to form a small ball—to test the consistency of the mixture. |
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5
Done
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Heat the oil until moderately hot and deep-fry the small test ball; if it breaks apart, the mixture is too moist and a little more flour should be mixed into the dough. When the mixture is the correct consistency, shape the dough into bite-sized balls and deep-fry them, a few at a time, until golden brown. Drain, then place in the warm syrup. Serve warm or at room temperature. |
