Chhena Mithayi Recipe

Ingredients:

• Full Cream Milk- 500ml (for 8 medium size chhena for prasadam)
• Lemon- 1/2 cut or vinegar
• Sugar
• Saffron for garnishing

Firstly, take a sauce pan and boil milk in the sauce pan.

Keep stirring so that layer of cream doesn’t form on it.

After the milk is boiled, add lemon slowly and keep stirring. Do not let milk get cold. You need to add lemon while milk is still hot, otherwise milk won’t crack like it is supposed to.

See how milk has started cracking in this picture.

When you can see water and chhena completely separated, you can proceed with the next step.

Put a clean white cloth on the strainer to drain all the water.

You can place a bowl below your strainer to collect all the water.

Once water is drained, wash your chhena properly with fresh water to remove taste of lemon and the sour flavour.

Drain the water again and hang the cloth somewhere for 2 hours. Make sure not to press it and let the water flow out of the cloth down itself.

After two hours you will see your chhena completely dry like this.

Place this chhena in a spacious plate and start kneading the chena with your palm in one direction. Keep doing this and you will see ghee in your palm. Make sure there are no lumps left in it.

When chena is soft and smooth, you can go to the next step.

start making balls of chhena. Balls has to be smooth without any cracks in it. The size depends upon you. Usually it doubles the size after boiling in sugar syrup.

Now add 2-3 cups of water in a pan and add 1 cup of sugar to it. Place the chena balls in water and start boiling at medium flame. Water level should be sufficient to cover 75% of the chena balls.

Put the lid on and let it boil for around 12 minutes. Keep a check on it in every 3-4 minutes and turn the balls so that all the sides are cooked properly.

And after 12 minutes of boiling, your chhena mithayi is ready.

You can garnish it with saffron or any dry fruit of your taste. Chhena are best served right from fridge.