CHENNA PAYESH

Ingredients
. Few strands of saffron
. 1.5 L milk
. 1 ½ tbsp lemon juice
. ½ cup sugar
. 5-6 almonds, blanched and chopped
. 7-8 pistachios, blanched and chopped
Method
Soak saffron in two tablespoons of warm milk and keep aside.
In another pan, boil half litre of milk, then add lemon juice and stir continuously till the milk curdles.
Strain the whey and tie up the chenna in a muslin cloth. Dip it in ice cold water till it cools completely, then squeeze till all the liquid drains away. Set aside.
Boil the remaining one litre milk and add a pinch of saffron to it. Put it on low heat and let it simmer till reduced to half the original quantity.
Add sugar and continue to simmer on low heat. Stir continuously to ensure that the sugar dissolves completely.
Mash chenna in a clean bowl. Add to the sweetened milk and simmer for two minutes.
Remove from heat and garnish with chopped almonds, pistachios and the soaked saffron.
Pop it in the fridge for a while and serve chilled.