PREPARATION

1. In a deep pan, add 1 litre milk and bring it to boil. Once boiled add 45 milliliters vinegar and stir well.

2. Once the milk fat has separated from the whey, drain the whey using a muslin cloth.

3. Wrap the chhena in a muslin cloth, and rinse under cold water, and squeeze well.

4. Hang for 2 - 3 hours.

5. Now, it’s time to prepare a dough with this Chhena, add the 1 tablespoon all purpose flour to the dried Chhena and knead it well.

6. Then, prepare small dumpling balls with this dough. Keep aside.

7. In a heavy skillet, add 475 grams sugar, 2 litre water and then sugar syrup will start to boil.

8. Add dumpling balls into the boiling syrup, Cover and cook for 10 - 15 minutes. Refrigerate for 2 hours.

9. In a deep pan, add 1.5 litre milk and bring it to boil.

10. Now add 1/4 teaspoon saffron and mix well to combine. Cool for 1 hour.

11. In a blender, add 50 grams almonds, 2 tablespoons cashew, 2 tablespoons pistachio, 1 1/2 tablespoons poppy seeds, 1 1/2 tablespoons melon seeds, 1 1/2 tablespoons fennel seeds, 1 tablespoon cardamom, 1 tablespoon black peppercorn and blend it until smooth.

12. Then, put the blended mixture into the thandai and mix well.

13. Add 150 grams powdered sugar, 2 tablespoons rose water and mix well.

14. Refrigerate for 2 hours.

15. Now, squeeze the rasgullas to remove excess sugar water. Then drop them into the chilled thandai and refrigerate for 1 hour.

16. Garnish with almonds and pistachio.

17. Serve.