Ingredients:
Milk - 1/2 litre
Refined flour (maida) - 2 tsp
Lemon juice - 2-3 tbsp dissolved in 1/2 cup water.
Sugar- 1 cup
Water- 1 cup
Method:
Heat milk in a pan and bring it to boil. Remove from heat.
Add lemon juice.
Stir slowly and gently until white curd forms on the surface and separates from whey or chennar jal.
On straining this milk through a neat cotton cloth, the curd that is obtained is called "chenna".
Wash chenna well under cold running water and twist the cloth that was used for straining to extract excess water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside.
Now make sugar syrup.
Mix sugar and water in a saucepan and boil for 2 min.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered.
Chenna dumplings will puff up.
Cool it, you can add rose essence or cardamom powder for flavor.
Refrigerate and serve chilled.
