Chena Murki

PREPARATION

1. In a small bowl, add 45 milliliters water and 2 tablespoons vinegar. Mix well.
2. Add 1 litre milk to a pan and bring it to a boil. Add the prepared vinegar mixture and stir continuously until the milk curdles, then remove from the heat.
3. Place a strainer over a bowl and place a muslin cloth over the strainer. Pour the curdled milk mixture over it. Rinse with 500 milliliters water.
4. Squeeze tightly, then place the Chena on a board and cover with a heavy flat board. Let it rest for 1 hour.
5. After resting, remove the cloth and place the prepared Chena on a board. Cut it into small pieces (see video) and keep aside.
6. In a pan, add 120 grams sugar and 250 milliliters water. Stir continuously until the sugar dissolves.
7. Add the prepared Chena pieces and mix well. Cook over medium heat so the Chena absorbs the sugar syrup.
8. Add 1/2 teaspoon rose water and mix well. Cook for another 2–3 minutes on low heat, then remove from the heat.
9. Let it dry for 8 - 10 minutes.
10. Serve.