Ingredients
1 litre full cream milk
1/4 cup lemon juice
1/4 teaspoon cardamom powder
1 cup sugar
4 cups water
1/2 teaspoon saffron strands
1 tablespoon rose water
1 tablespoon cornstarch
1/2 cup cold water
2 tablespoons ghee
Method
Start by boiling the milk in a large pot. Stir it occasionally to prevent sticking.
Once it reaches a boil, add the lemon juice and turn off the heat. Let it sit for about 10 minutes until the milk curdles.
Strain the curds through a cheesecloth to separate them from the whey. Rinse under cold water to remove the lemon flavor.
Knead the chenna (curds) for about 10 minutes until smooth. Add the cornstarch and ghee, and continue kneading for a few more minutes.
In a separate pot, mix sugar and water, and bring to a boil. Form small balls from the dough and gently drop them into the boiling syrup. Cook for approximately 15 minutes until they double in size. Add saffron and rose water for flavor before serving.
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