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This is a sweet snack which is generally made on special occasions in all
regions.
INGREDIENTS :
For filling
Whole milk-
320 ml
Sugar-
30 gms/2 tbs
Pistachios, grated-
45 gms/ 3 tbs
Green cardamoms (choti elachi), crushed-
5
For the chenna dumplings
Whole milk-
2 litres
Lemon juice, strained-
60 ml/4tbs
Water-
2 litres
Sugar-
1.5 kg
Cornstarch (dissolved in 2tbs water)-
15 gms/1 tbs
Rose essence-
1/3 tsp
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METHOD :
1. For the filling : Boil milk and sugar in a heavy bottomed pan, till the quantity
reduces to half a cup. Reduce heat, add nuts and cardamom, cook
until the mixture pulls away from the sides of the pan, scrape the
paste into a plate and set aside to cool.
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2. For the chenna dumplings : Heat milk over the fire, bring to a
frothing boil, stirring constantly. Reduce heat, add lemon
juice to make the milk curdle and the cheese to separate from the
whey. If it does not, then add another tbs. of lemon
juice. Remove from heat and set aside to cool.
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3. Pour the cheese-whey
mixture into a moist cheese cloth. Gather the 4 corners of the
cloth and rinse under tap water for 10 minutes. Gently twist
the cloth to squeeze out excess water. Tie the corners and hang
for 20-45 minutes to allow to drain.
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4. Meanwhile, boil water and sugar in a pan, stirring continuously
until sugar dissolves completely. Increase heat, cook for
another 5 minutes. Remove from heat and set aside.
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5. Unwrap the cheese on a clean work surface, crumble it repeatedly
till it becomes fluffy and even. Divide into 8 balls and
flatten into patties, 1 1/4" in diameter. Divide the filling in 8 portions, place
one in the centre of each patty and roll to form
seamless balls.
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6. Reheat sugar syrup, bring to a boil and slide in the prepared
balls. Increase heat and boil continuously for about 20 minutes,
adding cornstarch with 1/4 cup water after 4 minutes of
boiling. Thereafter, add 1/4 cup water after 4 minutes to maintain
the consistency of the syrup. Take care to add water directly
into the syrup and not on the balls. Remove from heat.
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7. Allow to cool for 10 minutes, sprinkle the rose essence. Leave to soak the dumplings at room temperature for at least 4 hours
before consumption. Serve chilled or at room temperature.
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