Heat milk in a pan and bring it to boil. Remove the boiled milk from heat and add citric acid or lemon juice to it.
Stir slowly until the white curd is formed on the surface. Once, it is separated from whey, strain the milk using a clean cloth to get the remaining curd.
The curd that is obtained is called ‘Chenna’. Wash it well under cold running water.
Knead Chenna to form smooth dough. Add the refined flour and knead again.
Divide the dough into equal parts, prepare small balls and keep them aside.
Now, it’s time to make sugar syrup. In order to prepare the syrup, mix sugar and water in a saucepan & bring it to boil.
Add Chenna balls to the syrup and cook for 15 minutes. Make sure to partially cover the pan with lid. The Chenna dumplings will puff up!
Remove the saucepan from flame. On cooling, add rose essence to dumplings and keep aside.
Boil milk in a heavy base saucepan & bring it boil.
Once the milk is boiled, reduce the flame to medium and cook until it becomes creamy & thick. Do not forget to stir the milk occasionally to prevent its sticking to the pan.
Now, add sugar to the thick creamy milk, cook for 5 minutes and turn the flame off.
Once the milk gets cold, add the previously prepared Chenna dumplings to it. Garnish with Pistachio and Almond flakes.
