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Chena and crushed makhana. Cooked in rose and saffron flavored milk, garnished with dry fruits.
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Boil the milk and keep half of the quantity aside.
Lower the flame and simmer the rest of the milk, put lemon juice drop by drop to curdle it.
Strain through a muslin cloth or a fine strainer. Keep it aside.
Blanch pista and almond, slice and keep aside.
Soak the saffron in about 20 ml milk.
Break the makhana into pieces. Take a pan, put ghee and then add broken makhana into it. Roast it gently for about 2 minutes.
Pour the makhanas in the rest of the milk and keep it to boil.
When it comes to a boil, slightly mash the chena and put into boiling milk. Cook it gently on low flame stirring in between.
Add saffron milk, rose water or kewda water and cardamom powder into it.
When it thickens adds sugar and mix it well. When it becomes rabdi consistency, turn off the flame.
Pour the mixture in 5 serving bowls and garnish it with sliced almond and pista.
Keep in refrigerator for about 2 hours and serve chilled.
SERVING: 5
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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