Bengols treditional Chenna Toast

Name: Bengols treditional Chenna Toast
Total time: 1800 s
Yield: 5,6 servings
Cuisine: Indian
Ingredients: 1/2 liter Milk; 1 cup Yogurt; Pinch light brown colour; 1 tbsp Corn flour; 2 cups Sugar; 2 cups Milk; as needed Saffron

Supriya Agnihotri Shukla @cook_18404749

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Supriya Agnihotri Shukla @cook_18404749

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Ingredients

30 mins

5,6 servings

1/2 literMilk
1 cupYogurt
Pinchlight brown colour
1 tbspCorn flour
2 cupsSugar
2 cupsMilk
as neededSaffron

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Steps

30 mins

1

Milk in a deep pan and bring to a boil.
Once the milk starts boiling. Add curd slowly and keep stirring. Allow it to stand for 1/2 minute to curdle.
Make sure you keep stirring on a slow flame till completely curdled when the chenna and the water separates out..
Strain using a muslin cloth.place the muslin cloth with the chenna in a bowl of fresh water and wash it.
The process of straining and washing chenna s
2

Tie and hang for 4o to 50mins for the extra water to drain out. Make sure there is no water in chenna else the rasgullas will break.
Place the muslin cloth on a flat plate open it and knead the chenna with cornflour and mix well.
Using your palms for 3-4 mins or till the chenna is smooth and free of lumps.
It should become like dough when you knead it for some time.
3

Now Put 4 cup of water in a pot add the sugar and bring to boil.
Put the long chenna in to the sugar water and cover and steam for 7-8 min.
Switch off the flame and allow it to stand in the steamer for 10-15 mins
Do not touch the rasgullas when they are very hot else they might break. Remove and refrigerate for 15 mins.
4

For garnishing - Boil milk in a pan till it is reduced to half and becoms thick and creamy.
Add half of coconut powder. Add sugar and keep aside to cool.
Once it's cool down garnish your chenna toast with 1 tbsp of this mixture.
Garnish with saffron and dry fruits optional.