Chhena khai

Ingredients

1.      Freshly Curdled Chhena 1 Cup

2.      Granulated Sugar 1cup

3. Big Cardamom 1 pod

4.      Cloves 3 to 4 pieces

5.      Water ½ cup

6.      Edible camphor powder- one drop or pinch

Method

1. Prepare the chhena (cottage cheese) as described in the “How to Prepare Soft Chhena for Milk Sweets” section. 

2. Place it in a wide bowl and knead with the heel of your palm for 8–10 minutes until smooth and soft. 

3. Shape it into a roll and cut into small ½-inch cubes; set aside.

4. In a wide pan, bring ½ cup water and 1 cup sugar to a boil. 

5. Once the syrup thickens to just before a one-string consistency, reduce the heat. Add ½ teaspoon freshly crushed cardamom and clove powder along with a pinch of edible camphor, and stir well.

6.  Gently add the chhena cubes one at a time, stir gently with a spatula. Ensure they are evenly coated in the syrup without sticking to the bottom.

7. Cook for about 10 minutes, stirring occasionally. When the syrup turns opaque and thick with a slightly granular texture and the cubes are well coated, turn off the heat. 

8. Stir briefly, then transfer the sugar-coated chhena cubes to a serving plate. 

9. Allow them to cool to room temperature before serving.