Hello friends,
Welcome all of you to our blog today, we are going to tell you about Chena Kheer, so let's start friends
Ingredients:
Flower Cream Milk - 1 liter (to make Chena)
• Flower Cream Milk - 1 liter (to thicken milk) Sugar - 1 cup (225 grams)
• Powdered Sugar - 1 cup (40 - 50 Gram)
• Lemon - 1 large saffron - 15 - 20 threads
• Small cardamom - 4 - 5 pistachios - 7 - 8
Method:
Take two separate utensils, put milk in one to thicken and in the other to make chena. Make chena, extract the lemon juice and mix as much water in it. After the milk starts to boil, take the milk off the gas, let the milk cool down a bit, that is, after keeping 3 - 4 minutes, stir it with a spoon, adding a little lemon juice, when the milk is completely cracked, If the chenna and water starts to look different in the milk, then stop adding lemon juice, filter the chena in a cloth and pour cold water over it so that the taste of lemon does not remain in the chenna. Remove the excess water by lifting the cloth from all sides and pressing it with your hand. Chena is ready to make rasgulla. Thicken the milk
• When the milk starts boiling for the kheer, reduce the flame and let it thicken, keep stirring the milk for a while so that the milk does not get under the pan. Make cardamom powder and cut pistachios into small pieces. When the milk is thick, add cardamom powder, saffron threads and powdered sugar and mix. Make chena balls:. Take out the chenna in a plate and mash the chena for 5 - 6 minutes, smooth it out. Remove the chena slightly from the chena, make small balls and keep it in a plate. With this chenna, about 60 - 65 chenna balls are prepared and prepared.
• Put sugar in the cooker, add two and a half cups of water and keep it on the fire to make sugar syrup. Sugar in water. Cook till it dissolves well and comes to a boil.
• When the sugar comes to a boil, put the tablets made of chena, close the cooker, and after one whistle in the cooker, reduce the gas and cook it on low flame for 10 - 12 minutes. Turn off the gas, after the pressure of the cooker is finished, take out the chena from the cooker and let it cool. When the chena cools down, put it in thick milk and let it cook on low flame for 5 - 6 minutes.
• Kheer is ready, -
• Take it out in a bowl and decorate it with pistachios. Keep the chena kheer in the fridge for 1-2 hours to cool down. Serve and eat cold chenna pudding.
