Chenna Rabdi Recipe

Cooking Directions

• STEP 1.To make chenna, boil milk and curdle it with lemon juice. Strain the curdled milk and rinse the chenna under cold water to remove any lemony flavor.
• STEP 2.Knead the chenna until it becomes smooth and soft. Shape it into small balls and set aside.
• STEP 3.In a heavy-bottomed pan, heat milk and bring it to a boil. Simmer the milk on low heat until it thickens and reduces to half its original quantity, stirring occasionally.
• STEP 4.Add sugar, cardamom powder, and saffron strands to the thickened milk. Stir well until the sugar dissolves.
• STEP 5.Gently drop the chenna balls into the thickened milk and cook for another 5-7 minutes.
• STEP 6.Remove from heat and let it cool. Garnish with chopped nuts and refrigerate for a few hours before serving.
• STEP 7.Serve chilled Chenna Rabdi as a delightful dessert.

Cooking Tips

• Make sure to rinse the chenna under cold water to remove any lemony flavor.
• Knead the chenna well to make it smooth and soft for better texture.
• Simmer the milk on low heat to prevent it from burning and sticking to the bottom of the pan.
• Refrigerate the Chenna Rabdi for a few hours to allow the flavors to meld together and for a chilled dessert experience.

Storage and Serving

• Chenna Rabdi can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Serve Chenna Rabdi chilled as a dessert after a meal or during festive occasions.
• Garnish with additional chopped nuts and a sprinkle of saffron strands for an extra touch of elegance.