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1
For chenna, boil milk in a big vessel.
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2
Once milk comes to a rolling boil, stir in lemon juice mixed in 2 tbsp of water.
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3
The milk will start to separate leaving a greenish whey.
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4
Once the solid part is completely separated, strain the mixture.
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5
Run the strained chenna under running tap water so that any lemon residue is gone.
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6
Let the chenna sit in the strainer for a good one hour,so that all the water is drained out.
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7
Crumble chenna finely using fingers.Keep aside.
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8
(I got approximately 2 cups of chenna).
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9
In a thick bottom vessel, sprinkle 1 tsp of oil and few drops of water.
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10
Let it caramelize and become golden brown in colour.
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11
In the same vessel add 2 litters of milk.
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12
Once the milk comes to a boil,reduce gas and let it cook in low heat till it is reduced almost half.
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13
Stir in between to avoid sticking at the bottom.
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14
Add sugar, condensed milk to thickened milk.
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15
Mix till the sugar dissolves.
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16
Add drained chenna.
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17
Let it cook on simmer for 10-15 mins more, stirring occasionally.
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18
Powder cashew to a coarse powder with still some small chunks in it.
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19
Add cashew to milk chenna mixture.
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20
Add pinch of salt.
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21
In a mortar and pestle, add 1 tsp sugar and cardamom seeds.
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22
Crush the seeds along with sugar to fine powder.
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23
(Alternately you can use a rolling pin to crush the seeds).
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24
Sprinkle powder on kheera.
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25
Give it a mix.
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26
Switch of the stove.
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27
If using saffron, dissolve it in 1 tbsp of milk.
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28
Let it sit for 10 minutes.
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29
Add to kheer in step 6, while adding cardamom powder.
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30
Garnish with almond slivers, chopped pistachio.
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31
Serve slightly warm or even at room temperature.
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32
Note : *Traditionally* condensed milk is not added.
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33
I have added here to quicken the thickening process.
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34
Alternatively you can increase milk to 3 litters, and reduce it till it is half reduced and almost of rabdi like consistency.
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35
And increase sugar up to 1 cup.
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36
Note: Make sure you wash the chenna properly with enough water to get rid of lemon residue.
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37
I am not sure about others but I like to have Kheera a day after it its prepared and kept in refrigerator.
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38
It tastes heavenly.
