Iftar Recipe: Chenna Kheer

Ingredients
2 ltr full fat milk
500g sugar
1 teaspoon cardamom powder
 ½ cup lemon juice
1 cup milk powder
Preparation
Boil 1 litre full fat milk on high flame. Squeeze 2 lemons and pour the juice into the boiling milk on low flame. The milk will curdle.
Strain the water out. Wash with normal water. Drain the water well and hang the chenna for 1 hour so that the extra water drains out.
Take the chenna on a plate and knead it for a minute or half.
Once soft add 1 teaspoon sugar and knead it again. Keep it aside for a while.
Next take 1 litre full fat milk in a pan and let it boil in low to medium flame. Let the milk thicken.
Take 2 cups of milk from that boiling milk and add 1 cup of milk powder and mix it.
It will be a thicker mixture of the milk. Pour that milk into the boiling milk again. Now keep stirring till the milk thickens. Add 1 teaspoon cardamom powder and mix it.
Add 2 cups of sugar and keep on stirring.
Now take the chenna and make them into small balls. Once that is done then add these balls to the milk. Let it cook for 15 mins in low to medium flame. Once it's done your chenna balls will increase in size. Sprinkle some saffron on top of it.    

Recipe by Saswati Chattopadhyay