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Chenna:-

Cow milk: 1 litre
Vinegar: 2tbsp
Water: 2 tbsp

-Heat the milk in a pot. Just before it’s about to boil add the vinegar mixed with water slowly while stirring.
-once the milk splits, strain it over a fine cheese cloth, wash it with normal water and let it strain with weight on top for 10 minutes.
-while still warm but properly strained take the chenna out in a wide flat utensil. Make sure it’s slightly warm, don’t let it cool too much.
-Break it apart and start creaming it with the heal of your hand.
-This process will take up to 10 minutes continuously, till the chenna doesn’t have a grainy texture and is completely smooth and your hand is slightly oily.
-divide it into 8-10 equal pieces. Shape them into flat disks, making sure they don’t have any cracks.
-cover with a damp cloth while you prepare the rest.

Soaking milk:-

Milk: 1 litre
Chopped almonds: 10-12
Chopped pistachios: 10-12
Saffron: a pinch
Cardamom powder: 1/2 tsp
Granulated Sugar: 3/4 cup

-heat the milk in a large pot over medium heat. Once there’s a boil, reduce the heat to low. Add the chopped nuts, saffron and cardamom powder.
-let it cook and reduce on low heat for about 15-20 minutes stirring occasionally, till the quantity of the milk is almost half.
-transfer it into a dish and let it cool.

Chashni:-

Water: 6 cups
Granulated sugar: 1.5 cups

-add the sugar and water in a large kadai, let the sugar dissolve in high heat. Once the chashni boils, let it cook for 1 more minute then reduce the heat.
-on medium low heat with a decent boil, add your chenna tikkis one buy one.
-cover the lid and let them cook for 2 minutes on medium heat. They will be slightly puffed up. Reduce the heat to low for 5 minutes.
-finally turn off the heat and let them rest, covered for 5 more minutes.
-transfer them to ice water to cool. Once cooled, squeeze the water out and add it into the cooled milk.
-cover and let them soak in the fridge for 2-3 hrs before serving!!!!

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