Steps
- 1
Curdle milk either with lemon juice / vinegar and let Chena drain excess water. Hang for 3-4 hours to drain off water. We need a soft Chena, should not be too much dry.
- 2
Mash Chena with help of palms for soft texture.
- 3
Make sugar syrup, let sugar dissolve fully and give a nice boil, keep aside.
- 4
In a heavy bottom pan add milk and allow to boil, then add sugar, add cardamom and simmer milk for 12 - 15 minutes under medium flame.
Just need a semi thick consistency milk. - 5
Switch off flame and Malai is done, allow to rest.
- 6
Pinch small / medium size balls and make smooth balls.
- 7
Now heat sugar syrup and allow to boil, the start adding the balls one after another and cook balls for 10 minutes by covering but stir in between.
- 8
Cook further for 3-4 minutes more and switch off.
- 9
Take out the balls and transfer to cold water, gently squeeze the balls and then transfer to thickened milk / Malai.
- 10
Let the balls dunked in Malai for 6-7 hours in refrigerate. Garnish with dry fruits.
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