High Protein Malai Modak

PREPARATION

1. Add 1 litre milk to a pan, stir, and bring to a boil. Add 1 1/2 tablespoons lemon juice and stir until the milk curdles.
2. Remove from heat. Place a muslin cloth over a bowl and pour the curdled milk over it. Squeeze out the excess water properly, then keep aside.
3. In a bowl, add 150 milliliters milk and 1/4 teaspoon saffron strands. Mix well and soak for 15 - 20 minutes.
4. Heat 2 tablespoons ghee in a pan, add the soaked saffron milk mixture and 70 grams fresh cream. Stir for 2 - 3 minutes over medium heat.
5. Add the prepared chena and mix well.
6. Then add 140 grams milk powder and 140 grams condensed milk. Stir continuously over medium heat until the mixture thickens.
7. Remove from the heat and let it cool for 15 - 20 minutes.
8. Once cooled, take spoonfuls of the mixture and press them into modak moulds.
9. Carefully remove the modak from the moulds and garnish with silver verk and saffron strands.
10. Serve.