1 ½ litre milk
few strands of saffron
1 ½ tbsp lemon juice
½ cup lemon juice
½ cup sugar
2 tbsp dry fruits, chopped
All ingredients are available at Foodhall stores
- In a bowl, soak saffron with a spoonful of milk and keep aside. Boil one litre of the milk and add lemon juice to it.
- Once the milk begins to curdle, extract the residue (homemade paneer) and strain out the liquid. Make small balls of this chenna and keep it aside.
- In another pan, boil the leftover milk and add the saffron extract to it. Add sugar and continue to boil until the sugar dissolves evenly.
- In serving bowls, place the chenna balls and smash them gently. Pour the milk on top and garnish with chopped fruits and serve cold.