Ingredients :
- *For Chenna (Fresh cottage cheese)*
- 2 litres full fat milk
- 1 lemon (use the juice)
- 2 Tbsp water
- *For Milk Base*
- 2 litres full fat milk
- 1/2 can (1/2 cup) sweetened condensed milk
- 3/4 cup sugar
- pinch salt
- 1/4 cup cashew nuts
- 2-3 green cardamom pods
- pinch saffron (optional)
- Almond slivers, chopped pistachio for garnishing (optional)
Method :
- For chenna, boil milk in a big vessel. Once milk comes to a rolling boil, stir in lemon juice mixed in 2 tbsp of water. The milk will start to separate leaving a greenish whey. Once the solid part is completely separated, strain the mixture.
- Run the strained chenna under running tap water so that any lemon residue is gone. Let the chenna sit in the strainer for a good one hour,so that all the water is drained out.
- Crumble chenna finely using fingers.Keep aside. (I got approximately 2 cups of chenna).
- In a thick bottom vessel, sprinkle 1 tsp of oil and few drops of water. Let it caramelize and become golden brown in colour.
- In the same vessel add 2 litters of milk. Once the milk comes to a boil,reduce gas and let it cook in low heat till it is reduced almost half. Stir in between to avoid sticking at the bottom.
- Add sugar, condensed milk to thickened milk. Mix till the sugar dissolves. Add drained chenna. Let it cook on simmer for 10-15 mins more, stirring occasionally.
- Powder cashew to a coarse powder with still some small chunks in it. Add cashew to milk chenna mixture. Add pinch of salt.
- In a mortar and pestle, add 1 tsp sugar and cardamom seeds. Crush the seeds along with sugar to fine powder. (Alternately you can use a rolling pin to crush the seeds). Sprinkle powder on kheera. Give it a mix. Switch of the stove.
- If using saffron, dissolve it in 1 tbsp of milk. Let it sit for 10 minutes. Add to kheer in step 6, while adding cardamom powder.
- Garnish with almond slivers, chopped pistachio. Serve slightly warm or even at room temperature.
- Note : *Traditionally* condensed milk is not added. I have added here to quicken the thickening process. Alternatively you can increase milk to 3 litters, and reduce it till it is half reduced and almost of rabdi like consistency. And increase sugar up to 1 cup.
- Note: Make sure you wash the chenna properly with enough water to get rid of lemon residue. I am not sure about others but I like to have Kheera a day after it its prepared and kept in refrigerator. It tastes heavenly.
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