How it started.
Morning. The milk, as usual, sat on the
stove fire in a pan.
And lo behold.
As the boiling point comes, the milk starts
curdling.
I am surprised, and pressing the palm on my
fore, I start thinking what to do with this one and a half liter of curdled milk.
Idea. Rushed to the fridge, opened it and took out two fresh lime.
Simmered the flame. Cut the lime, squeezed out
the juice. And then added a little water to it and poured the lime juice into the
curdling milk pan.
Flame put on high.
The solid separates. Few
minutes till the Chenna is ready.
Using a muslin cloth, strained the solid from
the water.
Now tied a knot to the muslin and
hanged the chenna till the water had left for the chenna to be dry.
I knew it will take some time to get my
chenna for my next use.
In between I finished my cooking.
Next:
Making of Sondesh
Taking the chenna on a plate, I rubbed the
chenna with the far end of my palm till it became smooth.
Then added sugar as per my taste (add sugar
as per individual need) and mixed it together. Spent another couple of minutes
to rub this mixture with the palm till the sugar got properly mixed.
Next:
Sat a heavy bottom kadhai on the stove.
Added the chenna mix.
Next process is continuous...
Took a ladle and with its back rubbed this
mix in the kadhai, up and down, up and down, till the chenna looked fully
cooked and started changing its colour a bit. Added some elaichi powder. Took
it off the flame when it was still a bit soft but had lost its raw smell.
Put it out on a plate and flattened the
top.
As it cooled down a bit, placed it in the
fridge for about an hour.
Took it out and cut it into square shapes.
Ate and enjoyed the taste and made others
in my family happy too with this TASTY BITE.
You can try it. Home-made food is tasty,
healthy and so hygienic. A change of taste makes all the difference.
© gouriguha 2018
No comments:
Post a Comment