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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crumble chenna and knead it. | 2. Add two tablespoons of maida and knead again with the palm to make a smooth dough. | 3. Divide into sixteen equal portions, roll into balls and press slightly to flatten them. | 4. Thinly slice almonds and pistachios. Dissolve two cups sugar in two cups of water, bring to a boil. | 5. Slowly lower the chenna balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and half tablespoon of maida and bring to a boil again. | 6. Cook for few minutes. Meanwhile boil milk in a thick-bottomed pan, lower heat and continue to boil till it is reduced to a thick consistency (one-third of its original volume). | 7. Add rest of the sugar and green cardamom powder and keep boiling till the sugar is dissolved. Remove from heat, cool and refrigerate for an hour. | 8. Add sliced almonds, pistachios and orange powder and mix again. | 9. Squeeze the chenna balls and put them into the chilled milk. Refrigerate it for another half an hour. Serve chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
panir	250		curdled	-	-	-	-
flour	2 1/2	1/2	refined	911.4	67.032	79.40100000000001	43.365
sugar	4	cups		3223.92	806.3839999999999	0.0	0.0
milk	10	cups		1488.4	116.632	76.86	79.788
cardamom powder	1/4	teaspoon		-	-	-	-
almond	4			7708.48	0.0	0.0	872.0
pistachio	4			2755.2	133.6764	99.1872	222.9744

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.