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Ricotta Rice Pudding or Chenna Khiri is a popular dessert from Odisha. I have created a yummy variation of this traditional recipe by serving it with assorted fruits :)
Boil 1/2 litre of milk in a pan. When it comes to full boil, add the vinegar (diluted with 1/4 cup water).
Boil for another 4-5 minutes so that the chenna/ricotta cheese (solid portion of the milk) clearly separates from the remaining green liquid. Drain the liquid.
Wash the chenna/ricotta cheese under running water to remove traces of vinegar. Squeeze out the remaining liquid from the chenna/ricotta cheese. Allow it to cool down.
Heat a little ghee on a pan. Fry the cashews to a golden shade. Remove from pan and keep aside. Add the pistachio flakes to the same pan and lightly fry for 30 seconds. Remove from pan.
Heat a thick bottomed wok. Add the remaining milk and bring to a boil. Allow it to reduce to half the original volume.
Then add condensed milk, saffron strands, sugar and fried cashews. Let it simmer for 10 minutes before you add the chenna/ricotta cheese.
Keep stirring at regular intervals till the mixture becomes thick (rabdi like consistency ), add the pistachio flakes, remove from the flame and keep aside.
Allow it to chill in the refrigerator for 3-4 hours before serving.
Take the chopped fruits in a bowl and drizzle the khira/ricotta cheese pudding generously all over it. Dig in!
SERVING: 5
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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