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Boil milk in a heavy bottom pan.Once it comes to a boil, switch
off the flame and add 1/2 cup of water to bring the temperature
of the milk down a bit.
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Wait for 5-10 minutes and then start adding lemon juice till
milk curdles.
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Add lemon juice till the milk curdles completely.
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Using a strainer drain the water and collect the chena.
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Rinse it under tap water so that there's no trace of lemon juice
in it.
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Leave it in the strainer for 10-15 minutes and then take the
chena in your hand and squeeze out remaining water slowly.
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Add cornflour and start mashing the chena till it’s smooth.
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Set the clock to 10 minutes and mash constantly for 10 minutes
using your palm. Once it’s smooth, make small balls out of it.
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Heat 1 cup sugar and 4 cups water in a wide pan and wait till it
comes to a full boil.
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Drop the balls in boiling sugar syrup and cook for 15-17
minutes. The balls will double in size by then.
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Take out the balls from the syrup and drop them in fresh water.
If they sink to the bottom, the balls are done.