1.
Take milk in a pan. Put the flame in medium and let the milk boil. On the other side, cut the Lemon into two pieces.Squeeze out the lemon juice into the milk with the help of a squeezer
2.
Stir it slowly and let the milk curdle. While the water gets separated from the curdled milk, switch off the flame. Strain the water with the help of a Muslin cloth, tie the chena tightly. Press the Chhena and squeeze out the extra water and transfer the chena on a plate.
3.
In the chena, add mango pulp, cardamom powder, grated coconut, milkmaid and knead properly.
4.
Wash and cut banana leaves in rectangular shape and roast them to avoid breaking. Take a banana leaf, place the chena mixture, add few saffron strands and Wrap the leaf and prick with a toothpick. Apply ghee in pan, put the wraps, cover and cook for 5-6 minutes and then turn and cook for another 5-6minutes. Let it cool and then keep in refrigerator for half and hour and then serve.
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