Name: Chhena Toast recipe by Honey Lalwani at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 1 litre full fat milk; 1 Cup water; 1 tblspn Vinegar; *For sugar syrup*; 3 cups water; 1.5 cup sugar; 1/2 tsp Cardamom powder; 1/2 tsp rose water; *For Khoya*; Milk powder 1 cup; Milk 1 cup; Ghee 1 tblspn; Saffron 8-10 strings; Pista flakes for garnish; Few drops Orange food colour (Optional); Desiccated Coconut 2 tblspn

Ingredients Serving: 6

1 litre full fat milk
1 Cup water
1 tblspn Vinegar
*For sugar syrup*
3 cups water
1.5 cup sugar
1/2 tsp Cardamom powder
1/2 tsp rose water
*For Khoya*
Milk powder 1 cup
Milk 1 cup
Ghee 1 tblspn
Saffron 8-10 strings
Pista flakes for garnish
Few drops Orange food colour (Optional)
Desiccated Coconut 2 tblspn

Instructions

First bring Milk to a boil in a sauce pan.
Once it comes to Boil switch of the flame.
Then Add vinegar to one cup water and add this water little by little in boiled milk and keep stirring.
You will see milk is getting curdled.
When you see the greenish whey pour the curdled milk in to a pan lined with Muslin Cloth.
Now bring together the edges of muslin cloth and gently squeeze out the remaining whey from it.
Now rinse well the collected chhena in running water to get rid of taste and smell of vinegar.
Hang this chhena potli on a tap for 20-30 mins so that excess water drain out.
*For making syrup*
Add sugar and water in a wide pan and bring it to boil.
For making chhena toast knead the Chhena well till it gets smooth.
Take a portion of chhena and make lemon size ball.
Press tha ball between palms and shape it flat Oval (Cutlet).
Make all the toast like this.
Once sugar syrup gets little thick add rose water, cardamom powder and food colour.
Now add chhena toast in boiling sugar syrup one after the other gently.
Cover the pan and let is boil for 10-12 minutes on medium high flame.
Check in between to ensure even cooking and puffing. They double in size when done.
Allow chhena toast to rest and cool completely.
Now we will make topping for chhena toast.
For making mawa add milk powder, milk and ghee in a nonstick pan.
Add some saffron strings and cook till thickens.
When thickens switch off the flame.
When chhena toast cools completely take it out.
Cut the Chhena toast in 2-3 slices.
Take one piece spread mawa on on side.
Sprinkle some desiccated coconut, pista flakes and saffron milk.
Make all the toast by same way.
Serve chilled.

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