Orange Maza
Delicious, creamy chenna dessert
Chenna is one of the main ingredients in Indian sweets. Everyone loves soft, mellowed and creamy chenna. Given here is a wonderful recipe which is traditional, yet modern. Try this out for the next Sunday brunch and win accolades from your loved ones.
Recipe:
|
Ingredients |
Quantity |
| Cow’s milk | 6 cups |
| Fresh lime juice | 3 tbsp |
| Sugar | 2 ½ cups |
| Water | 6 cups |
| Cardamom powder | 1 gm |
| Fresh cream | 50 gm |
| Dry nuts | 50 gm |
| Silver bark | 2 leaves |
| Orange | 1 piece (for garnishing) |
For Rabri
|
Ingredients |
Quantity |
| Full cream milk | 500 ml |
| Sugar | 1 tbsp or as needed |
| Cardamom seeds (Green) | 1 no |
| Kewra essence | 1 drop |
| Green cardamom powder | A pinch |
| Pistachio powder | A pinch |
| Orange peel powder | A pinch |
Method
- Boil milk in a heavy bottomed pan till it starts foaming. Add lime juice and stir. It will curdle right away. Wait till you see the chenna (cottage cheese) separate out as small granules.
- Pour the chenna into muslin cloth and let the water drain.
- Gather the muslin cloth edges like a parcel and squeeze out as much water as possible. What is left is soft paneer.
- Put the paneer on a rolling mat or any other smooth surface and knead it well into a smooth paste. Roll this into a ball and flatten it. Divide it into 8 equal portions.
- Roll each portion into a smooth ball between your palms. Make sure there are no cracks.
- In the meantime, heat water in a kadai (pan) and add sugar. Let the sugar completely dissolve in the water. Boil till it becomes a little thick.
- When all the flattened paneer balls are made, drop them gently into the hot sugar syrup. Reduce heat to simmer and cook for 7 minutes.
- Wait till the ‘base’ floats on top of the syrup and also make sure that ‘base’ has expanded 2 – 3 times in size. Now, transfer the base and syrup into a bowl. Add cardamom powder, stir gently. Refrigerate it.
- In another pan, boil ½ litre of full cream milk and add Sugar. Wait till it reduces and thickens to 75 percent of its original volume. Turn off the fire; add the cardamom powder, pistachio powder and kewra essence. Mix the ‘rabri’ well.
- When the rabri is cool, add the refrigerated chenna balls to this. Let them soak for some time.
- Garnish with cream, nuts, silver bark and orange peel. Serve them on a platter.
Nutrient Value
|
Amount Per Serving |
|
|
Serving – 1 |
|
| Calories | 4,271.6 |
| Total Fat | 48.8 g |
| Saturated Fat | 8.6 g |
| Polyunsaturated Fat | 7.2 g |
| Monounsaturated Fat | 15.7 g |
| Cholesterol | 307.2 mg |
| Sodium | 4,739.7 mg |
| Potassium | 4,787.1 mg |
| Total Carbohydrate | 665.3 g |
| Dietary Fiber | 2.0 g |
| Sugars | 593.7 g |
| Protein | 297.5 g |
For Rabri
|
Amount Per Serving |
|
|
Serving – 1 |
|
| Calories | 523.1 |
| Total Fat | 19.1 g |
| Saturated Fat | 12.3 g |
| Polyunsaturated Fat | 0.0 g |
| Monounsaturated Fat | 0.0 g |
| Cholesterol | 0.0 g |
| Sodium | 10.4 mg |
| Potassium | 402.6 mg |
| Total Carbohydrate | 70.9 g |
| Dietary Fiber | 4.6 g |
| Sugars | 54.5 g |
| Protein | 18.7 g |
Recipe by
Chef Manoj Dhiman |
Sterling Holidays
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