Lucknow,
capital of Uttar Pradesh has extreme cold and hot weather. During summer
weekend outings, we would stop by at this ‘Parag milk’ outlet (local milk dairy
in Lucknow) which had a variety of milk products like dahi, flavoured milk and
so on. That was where I tasted chenna kheer for the first time and it gained a
special place in my heart since then.
I would
describe chenna kheer as pure goodness or unadulterated love for milk. It
tastes heaven as far as milk lovers are concerned.
Homemade
chenna gives the best result, packed paneer or cottage cheese can also be used.
Packaged paneer blocks can be grated or cut into minute cubes before adding to
kheer. Refer to my previous post for homemade chenna. Cow milk or buffalo milk
can be used.
One
important thing to do is to put the chenna under running water to get rid of
all the lemon juice or vinegar. If this is not done properly, there are chances
of the splitting the kheer.
Recipe for Chenna kheer
Ingredients for Chenna kheer
- 1 + 1 litres of milk
- 80 gms khoya p
- 100 gms sugar
- ½ tsp cardamom (crushed)
- Juice of one lemon or vinegar
- Dryfruits (optional)
How to make
First put
one litre of milk on medium heat. Bring it to boil and simmer till it reduces
to half.
Meanwhile,
heat another litre of milk for chenna. Refer previous post for how to make
chenna at home.
Crumble the
chenna and keep aside.
Once the
milk is reduced, add the grated or crumbled khoya. Stir until the khoya
combines well with the milk.
Add the
chenna, simmer for 2 minutes. Dry fruits can also be added at this stage
(optional).
Add sugar
and cardamom. Simmer for 10 minutes.
Serve warm
or chilled.
No comments:
Post a Comment