Ingredients :
- 2 litres Full fat milk
- 3 tsp Calcium Lactate powder
- 200 g Dark chocolate
- 3-4 Tbsp Condensed milk
- 1 Tbsp Cocoa Powder
- 1/4 cup Finely Chopped raisins
- 2 Tbsp Slivered roasted almonds
- 1/2 tsp Vanilla essence
Method :
- First make the chhana or fresh cottage cheese. Bring the milk to a boil. Once the milk is bubbling away, add the calcium lactate powder, and turn down the flame. The milk will curdle and coagulate within seconds. Once the entire milk has coagulated and you see the cheese floating on clear whey. Drain the cheese.
- Rinse the cheese under running water thoroughly. Tie it in a cheese cloth and hang to drain out the water, at least for a couple of hours.
- In the meantime, chop the dark chocolate into small chunks and melt it using the double boiler method. Basically heat some water in a pan, slightly smaller than the bowl containing the chocolate. Once the water comes to a boil, lower heat and place the bowl of chocolate on the bowl of boiling water. Turn down the heat. The chocolate bowl mustn"t touch the water. Keep stirring with a spatula until chocolate has melted.
- To the melted chocolate add the cocoa powder and vanilla essence and keep aside. Reserve about 3 tablespoons in a separate bowl.
- Add the melted chocolate (not the 3 tbsp you reserved separately) and condensed milk to the kneaded chhana and mix well.
- Heat a heavy bottomed pan and tip the chhana mixture into it. Cook on medium heat until the mixture begins to leave the sides of the pan and come together as a ball.
- Dip half the balls in melted chocolate you had reserved separately and top it off with roasted slivered almonds.
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