PREPARATION

1. Take a heavy skillet, add 2 litres milk and stir well.
2. Bring it to a boil.
3. Add 35 milliliters vinegar and stir continuously until the milk curdles completely.
4. Remove it from heat.
5. Take a bowl and place a muslin cloth on top of it.
6. Transfer the milk mixture on it and squeeze it tightly.
7. Then, wash it with water properly.
8. Now, squeeze it tightly so all the water goes out.
9. Hang the cloth for 30 minutes.
10. Remove the chena from the cloth and knead it for 5 - 7 minutes or until it turns soft and smooth.
11. In a bowl, add 45 milliliters milk, 1/2 teaspoon saffron and mix it well.
12. Soak for 20 minutes.
13. Take a heavy skillet, add 110 grams fresh cream and stir well.
14. Then, add the prepared chena in it and mix it well.
15. Cook for 8 - 10 minutes on medium heat or until the mixture thickens.
16. Now, add 100 grams condensed milk and mix it well.
17. Add the soaked saffron milk and mix it well.
18. Cook for 8 - 10 minutes on medium heat.
19. Add 1/4 teaspoon cardamom powder and mix it well.
20. Cook for another 5 - 7 minutes on medium heat.
21. Remove it from heat and allow it to cool.
22. Transfer this into a mixing bowl.
23. Take some mixture in your hands and shape it into a ladoo.
24. Garnish with pistachios.
25. Serve.

Aloe Vera Ladoo

Servings - 3 - 4

INGREDIENTS
Aloe vera pulp - 70 grams
Ghee - 20 milliliters
Edible gum - 35 grams
Ghee - 20 milliliters
Almonds - 30 grams
Cashews - 30 grams
Ghee - 60 milliliters
Gram flour - 120 grams
Ghee - 120 milliliters
Whole wheat flour - 270 grams
Raisins - 30 grams
Powdered sugar - 130 grams