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Learn more about the Jajodia family here.
Ingredients
3 ½ cups of whole milk
2–3 Tbsp. of lemon juice
2 ½ Tbsp. of powdered sugar
¼ tsp. cardamom powder
Few drops of rose water or vanilla (optional)
2 Tbsp. of chopped pistachios to garnish
Directions
1. Take a heavy-bottom pan and heat milk till it comes to complete boil. Turn the heat off and start adding the lemon juice 1 Tbsp. at a time. The milk will curdle. (Note: if the milk does not curdle, add more lemon juice.)
2. Let the milk sit for 5–7 minutes, until the milk curdles completely. You will notice the whey separating. Meanwhile line a strainer with a cheesecloth and keep it ready.
3. Pour the curdled milk over the lined strainer. Use cold water to wash the chena (the milk whey that had accumulated in the cheesecloth). Washing is important to get rid of the lemony taste.
4. After the chena is washed properly, bring the ends of the cheesecloth together to squeeze as much water as you can. Let it drain for 15 minutes.
5. After 15 minutes remove the chena from the cheesecloth and transfer it to a plate. Crumble it and knead for 4–5 minutes until It is smooth and soft.
6. Now add powdered sugar to the chena and mix using a spoon. Put on a nonstick pan and keep on low heat. Transfer the chena-sugar mixture to the pan.
7. Keep stirring continuously for 4–5 minutes. It will thicken and start to leave the sides of the pan. Do not overcook otherwise it will start to crumble.
8. Transfer onto a plate and let it cool down for few minutes, add cardamom powder and rose water. Mix well.
9. Make small balls (about 1 ½ inches or size of a golf ball) out of the mixture and roll between your palms to make it round. Press down a pistachio piece in the center. You can decorate with chocolate chips or fresh fruits like strawberry, mango, pineapple, etc.
10. Keep refrigerated.
