Ingredients:
- 1 cup freshly made chhena (cottage cheese)
- 1/2 cup Nolen Gur (date palm jaggery), grated
- 1/4 cup milk powder
- 1/4 cup milk
- 1/4 teaspoon cardamom powder
- A few strands of saffron (optional)
- Chopped pistachios or almonds for garnish (optional)
Instructions:
1. Start by preparing the chhena:
- Boil 1 liter of milk in a heavy-bottomed pan.
- Once it comes to a boil, reduce the heat and add 2-3 tablespoons of lemon juice or vinegar. Stir until the milk curdles.
- Drain the whey using a muslin cloth. Rinse the chhena with cold water to remove the sourness of the lemon juice or vinegar.
- Squeeze out excess water and hang the chhena in the cloth for about 30 minutes to remove any remaining moisture.
2. Crumble the chhena and transfer it to a clean, dry bowl.
3. In a separate pan, heat the milk over low heat. Once it's warm, add the grated Nolen Gur (date palm jaggery
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