Name: Mini Milk Cake Pie recipe by Amrita Roy at BetterButter
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 4
Ingredients: Milk (for cottage cheese/ Chena) - 750 ml + 3 to 4 tablespoon to use in stuffing; White Vinegar - 2 tablespoon; Khoya - 1/4 cup, grated; Sugar - 1/4 cup; Vanilla essence - few drops; All Purpose Flour/Maida - 2/3 cup; Unsalted Butter (Cold) - 2 tablespoon; salt - 1/4 teaspoon; Water - as required

Ingredients Serving: 4

Milk (for cottage cheese/ Chena) - 750 ml + 3 to 4 tablespoon to use in stuffing
White Vinegar - 2 tablespoon
Khoya - 1/4 cup, grated
Sugar - 1/4 cup
Vanilla essence - few drops
All Purpose Flour/Maida - 2/3 cup
Unsalted Butter (Cold) - 2 tablespoon
salt - 1/4 teaspoon
Water - as required

Instructions

Heat 750 millilitre milk in a heavy bottom pan.
When the milk boils, add vinegar to curdle the milk.
Collect the cottage cheese (chena) in a muslin cloth by separating the whey.
After collecting the chena in a muslin cloth, hang it for half an hour to 45 minutes to drain the excess water into it.
On the other side, take all purpose flour, salt and cold butter in a bowl.
Mix them together until they form breadcrumb like texture.
Put in the cold water and form into a soft dough. Do not handle the dough more than required at this stage.
Gather the dough into a ball and keep in refrigerator by covering with a damp cloth for half an hour to one hour.
Now take chena, grated khoya, sugar and milk (3 to 4 tablespoon) in a bowl and mix them well for 5 to 10 minutes.
Add few drops of vanilla essence and mix them well.
Next take the chilled dough and roll out the dough to a circle approximately 6 inch diameter to a 5 inch pie dish or tart pan.
Now spoon the filling into the crust and level with the help of a palette knife.
Preheat oven at 200 degree C and bake the pie for 40 minutes or until the filling is set and the top crust is golden or brown.

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