PREPARATION

1. Heat 2.5 litres of milk in a heavy skillet, add 30 milliliters lemon juice and stir continuously until the milk curdles completely.

2. Remove it from heat.

3. Take a bowl and place a muslin cloth on top of it.
4. Transfer the milk mixture on it.

5. Now, squeeze it tightly so all the water goes out.

6. Wash it with water to remove the smell of the lemon juice.

7. Hang the cloth for 30 minutes.

8. In a bowl, add 15 milliliters milk, 1/4 teaspoon saffron and mix it well.

9. Rest for 20 - 25 minutes.

10. Now, take out chenna from muslin cloth on a clean surface. Knead chenna once using your palm with light pressure and mix well.

11. Roll the chenna dough well.

12. Transfer this into a mixing bowl, add 80 grams powdered sugar, 1/4 teaspoon cardamom powder, soaked saffron milk and mix it well.

13. Transfer this mixture into a dish and spread it evenly.

14. Place the dish into a steamer and garnish some saffron on top of it.

15. Steam for 10 - 12 minutes.

16. Then, refrigerate for 1 hour.

17. Cut it into desired shapes.

18. Garnish with pistachios.

19. Serve.