Chenna Kheer

Chenna is milk curdled by addition of a sour ingredient like vinegar or lime juice.This process is extensively used in Bengali desserts and the products turn out amazingly spongy and soft and when they are immersed in sugar syrup they absorb the syrup which oozes out when the dessert slices are cut into with a spoon-gooey and melt in the mouth!Apart from the traditional “piece” desserts there is this version which has mashed Chenna in milk – which is why it is called Chenna Kheer.I had a litre of milk which curdled due to the hot and humid weather and so made it into this mouth-watering dessert.

Ingredients

Milk – 1 liter plus 250 ml

1/2 tin Condensed Milk

Sugar to taste(as the Condensed milk is already sweet)

2-3 Saffron strands

Chopped almonds/Pistachios

2 tbsp white vinegar/lime juice diluted in 1/2 cup hot water

Method

Boil the 1 liter milk till it comes to a rolling boil.Add vinegar/lime juice and stir well.Soon the milk will curdle and separate into soft white curds which is the Chenna.Take a strainer and drape a cheesecloth or kitchen towel over it.Pour the curdled milk over the cloth and let the water drain.(Catch the water in a container as it will be useful in making Rotis and Paranthas-Indian Breads).Wash under cold running water which will eliminate the sourness from the Chenna if any.Now tie the ends of the cloth alternatively and let the water drain for 2-3 hours.

Now knead the Chenna in a bowl till it becomes soft and the rugged edges give way to a super-soft texture.In hot and humid countries like India the Chenna might become oily and over soft.In this case add 1 tbsp of all-purpose flour(maida) to the Chenna and knead again.

Now start boiling the 250 ml of milk.Add saffron and sugar.Mix well to dissolve.Add the Chenna and stir well.Let it stand for 15-20 minutes.Now pour the condensed milk in a steady stream stirring all the while to prevent any lumps from forming.Add the nuts.Chill till serving time.

Serve sprinkled with an assortment of nuts.