Ingredients:

• 1 liter full-fat milk

• 2–3 tbsp lemon juice (or vinegar)

• 3–4 tbsp powdered sugar (adjust to taste)

• 1/4 tsp cardamom powder (optional)

• Chopped pistachios or saffron strands (for garnish)

Instructions:

1. Make the Chhena (Paneer):

• Boil the milk in a heavy-bottomed pan.

• Once it boils, reduce the heat and add lemon juice slowly while stirring until the milk curdles.

• When the whey separates, switch off the heat.

• Strain using a muslin cloth. Rinse under cold water to remove the lemony taste.

• Tie the cloth and hang it for about 30 minutes to remove excess water.

2. Prepare the Mixture:

• Once the chhena is crumbly and soft, knead it well for 5–7 minutes until it becomes smooth and pliable.

• Add powdered sugar and cardamom powder.

• Mix and knead for another 2–3 minutes.

3. Cook (Optional but Recommended):

• Heat a non-stick pan on low flame.

• Add the mixture and cook for 4–5 minutes until it comes together but is not dry. Don’t overcook.

4. Shape and Garnish:

• Let it cool slightly.

• Divide into small portions and shape into discs or use molds.

• Garnish with pistachios or saffron strands.

Notes:

• You can flavor it with rose water or kewra for a floral twist.

• Some variations include nolen gur (date palm jaggery) — especially in winter.