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Thursday, April 21, 2011


It has been a year since I started blogging and celebrating the same with chena kheer.

Milk(Whole or 2%) - 2 cups
Lemon juice - 2 tbsp
Sugar - 1/4 cup
Sweetened condensed milk - 1/4 cup
Milk - 1 cup
Saffron - a pinch
Cardamom powder - a pinch
Almonds(finely chopped) - 2 tsp
Pistachios(finely chopped) - 1 tsp

Boil the milk(whole or 2 %) in microwave or stove.
As milk boils, add lemon juice and mix well to get the milk curdled.
Once the greenish-yellow whey and curds are separated, strain the mixture through a muslin cloth or unused cotton handkerchief which is washed.
Hold it under running water for a minute. Press the excess water.
Hang the muslin for 20- 25 minutes so that all the whey is drained out.
Crumble the chena and keep aside.
Heat 1 cup milk in a pan and bring to boil. Add sugar ,crumbled chena and continue stirring for 15- 20 mins.
Add saffron, cardamom powder and sweetened condensed milk. Keep stirring for 2-3 mins and turn off heat.
Meanwhile roast almonds and pistachios for 2 mins.
Garnish the kheer with roasted nuts. Serve warm or chilled.

This is my entry to Priya's Flavors of Bengal event and Nayna's event.

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