Sterling World
Last Updated: 3rd March 2013

vegDelicious, creamy chenna dessert

orange-maza-dessert-recipes

Chenna is one of the main ingredients in Indian sweets. Everyone loves soft, mellowed and creamy chenna. Given here is a wonderful recipe which is traditional, yet modern. Try this out for the next Sunday brunch and win accolades from your loved ones.

Recipe:

Ingredients

Quantity

Cow’s milk 6 cups
Fresh lime juice 3 tbsp
Sugar 2 ½ cups
Water 6 cups
Cardamom powder 1 gm
Fresh cream 50 gm
Dry nuts 50 gm
Silver bark 2 leaves
Orange 1 piece (for garnishing)

For Rabri

Ingredients

Quantity

Full cream milk 500 ml
Sugar 1 tbsp or as needed
Cardamom seeds (Green) 1 no
Kewra essence 1 drop
Green cardamom powder A pinch
Pistachio powder A pinch
Orange peel powder A pinch

Method

  • Boil milk in a heavy bottomed pan till it starts foaming. Add lime juice and stir. It will curdle right away. Wait till you see the chenna (cottage cheese) separate out as small granules.
  • Pour the chenna into muslin cloth and let the water drain.
  • Gather the muslin cloth edges like a parcel and squeeze out as much water as possible. What is left is soft paneer.
  • Put the paneer on a rolling mat or any other smooth surface and knead it well into a smooth paste. Roll this into a ball and flatten it. Divide it into 8 equal portions.
  • Roll each portion into a smooth ball between your palms. Make sure there are no cracks.
  • In the meantime, heat water in a kadai (pan) and add sugar. Let the sugar completely dissolve in the water. Boil till it becomes a little thick.
  • When all the flattened paneer balls are made, drop them gently into the hot sugar syrup.  Reduce heat to simmer and cook for 7 minutes.
  • Wait till the ‘base’ floats on top of the syrup and also make sure that ‘base’ has expanded 2 – 3 times in size. Now, transfer the base and syrup into a bowl. Add cardamom powder, stir gently. Refrigerate it.
  • In another pan, boil ½ litre of full cream milk and add Sugar. Wait till it reduces and thickens to 75 percent of its original volume. Turn off the fire; add the cardamom powder, pistachio powder and kewra essence. Mix the ‘rabri’ well.
  • When the rabri is cool, add the refrigerated chenna balls to this. Let them soak for some time.
  • Garnish with cream, nuts, silver bark and orange peel. Serve them on a platter.

Nutrient Value

Amount Per Serving

Serving – 1

Calories 4,271.6
Total Fat 48.8 g
Saturated Fat 8.6 g
Polyunsaturated Fat 7.2 g
Monounsaturated Fat 15.7 g
Cholesterol 307.2 mg
Sodium 4,739.7 mg
Potassium 4,787.1 mg
Total Carbohydrate 665.3 g
Dietary Fiber 2.0 g
Sugars 593.7 g
Protein 297.5 g

For Rabri

Amount Per Serving

Serving – 1

Calories 523.1
Total Fat 19.1 g
Saturated Fat 12.3 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 g
Sodium 10.4 mg
Potassium 402.6 mg
Total Carbohydrate 70.9 g
Dietary Fiber 4.6 g
Sugars 54.5 g
Protein 18.7 g

Recipe by

Chef Manoj Dhiman

Manoj Dhiman – Executive Chef, Manali - White Mist


 

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