Chena sithol

Name: Chena sithol
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 Litre Milk; 1 1/2 Lemon (Small Size); 1 1/2 Tbsp Atta; 225 g Sugar (1 Bowl); 1 Tsp Ghee; 250 Ml Water

Mamata Satpati @cook_mamata

Chandigarh

#cookpadturns2

Famous in West Bengal and is made with gulab jamun powder.

#cookpadturns2

Famous in West Bengal and is made with gulab jamun powder.

Mamata Satpati @cook_mamata

Chandigarh

#cookpadturns2

Famous in West Bengal and is made with gulab jamun powder.

#cookpadturns2

Famous in West Bengal and is made with gulab jamun powder.

Saved

Ingredients

45 mins

3 servings

1 LitreMilk
1 1/2Lemon (Small Size)
1 1/2 TbspAtta
225 gSugar (1 Bowl)
1 TspGhee
250 MlWater

Saved

Steps

45 mins

1

In a kadhai put water. When the water will be slightly hot add sugar in it. Heat it for 5 minutes. The syrup should be little thick. Turn off the gas. Clear the syrup by removing the scum, if any.
2

Pour 1/2 cup of water in the milk. Now heat the milk in medium flame. After that squeeze lemon in a small-sized bowl and mix it with 2 tbsp of water. When the milk begins to Rise pour the lemon juice, the milk will begin to curdle. The chena have to be soft.
3

After that turn off the gas. Strain the water immediately using a strainer. Pour it into a muslin cloth lined over a colander and remove rest of the water.
4

Now transfer the chena in a plate and mash it properly using lower palm.
5

Mix atta, 1 tbsp sugar and ghee together and then mix it with chena. Cover it with a plate.
6

Now make small balls and slightly press them.
7

Heat a kadhai put oil, when the oil heats up put the chena balls. Cook in medium flame. Both sides must turn into golden - brown.
8

Put these balls into the sugar syrup only when the syrup is not very hot.
9

Enjoy sweet and syrupy CHENA SITOL.