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INGREDIANTS:

 FOR CHENA: 1 liter milk, 25gm white vinegar.

 FOR RASMALAI: 1liter  rich milk, 1tsp cardamom powder, 1 pinch of saffron,100gm sugar, (almond pistachio) well chopped.

METHOD: 1-Bring the milk to a boil and cool for some time
2- Add vinegar to curdle the milk and cook further.
3-Strain the excess water and keep chena a side.

4-Mash chena well and make a soft dough.
6-Cut the dough into a piece and give desired shapes.

RASMALAI:1- Heat the milk in to a big vessel and cook ½ an hour in low flame.

2-Now add cardamom powder and saffron and cook more 5 minutes.

3-Now deep chena and garnish with, almond, pistachio.

4-Now cool it and serve cool.

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