How to make Bengali Chena pudding recipe

Bengali Chena pudding recipe

material:

• Flower Cream Milk - ½ liter (to make chenna)

• Flower Cream Milk - 1 liter (to thicken the milk)

• Sugar - 1 cup (225 grams)

• Powdered sugar - 4 cups (40-50 grams)

Lemon - 1 big

• Saffron - 15-20 threads

• Small Cardamom - 4-5

Pistachios - 7-8

Method:

• Take two different utensils, put milk in one to be thick and in the other to make chena.

• Make Chenna

• Remove the lemon juice and add the same amount of water to it. After the milk starts to boil, take the milk off the gas, let the milk cool down a bit, that is, after 3-4 minutes, add a little lemon Stir with a spoon while adding the juice, stop pouring lemon juice when the milk gets completely cracked, the chena and water starts to separate in the milk.

Sieve the chenna in a cloth and pour cold water over it so that the lemon does not remain in the chena.

• Remove the excess water by lifting the cloth from all sides and pressing it with your hand. Chena is ready to make rasgulla.

• thicken the milk

When the milk starts boiling for the kheer, reduce the flame and let it thicken, keep stirring the milk for a while so that the milk does not get under the pan.

• Make cardamom powder and cut pistachios into small pieces.

When the milk is thick, add cardamom powder, saffron threads and powdered sugar and mix.

• Make chenna balls:

Take out the chenna in a plate and mash the chena in 5-6 minutes.

• Remove the chena little by little from the chena, make small balls and keep it in a plate. With this chena, about 60- 65 chenna balls are prepared and prepared.

• Put sugar in the cooker, add two and a half cups of water and keep it on the fire to make sugar syrup. Cook until the sugar dissolves well in water and comes to a boil.

• When the sugar comes to a boil, put the tablets made of chena, close the cooker, and after one whistle in the cooker, reduce the gas and cook it on low flame for 10 -12 minutes. Turn the gas off

• After the pressure of the cooker is finished, take out the chena from the cooker and let it cool. When the chena cools down, add it to the thick milk and let it cook for 5-6 minutes on low flame.

Kheer is ready,

• Take it out in a bowl and decorate it with pistachios. Keep the chena kheer in the fridge for 1-2 hours to cool down. Serve and eat cold chenna pudding.