1 Liter milk (4 Cups)
1/2 Cup Yogurt (churned), or 2 Tablespoon Vinegar or 2 Tablespoon Lemon Juice
12-15 Ice Cubes
3.5 Cups sugar
7 Cups Water
1 Teaspoon Ground Cardamom
1 Tablespoon Rose Water
Boil milk in a thick pan. Once the milk comes to a boil, reduce the temperature to lowest setting and add the yogurt or vinegar or lemon juice (I used yogurt). Stir well. Keep the heat to low and cook for 5 minutes or until you see the curdled milk (chenna) floating on the top. The liquid below the floating chenna should be almost clear.
|Add Churned Yogurt|
|Milk started to curdle|
|Curdled milk with clear liquid on the bottom|
|Squeeze out as much liquid as you can|
|Let it drain with heavy weight kept on top of it|
|After 10 minutes of kneading|
Transfer into a container. Cover and refrigerate for 6-8 hours before serving.
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