Chanar Payes

Ingradiants:

1. 1/2 l Milk
2. 1/2 cup Sugar
3. 7-8 Pistachios (blanched and chopped)
4. A few strands of Saffron (Kesar)
5. 1 1/2 tablespoon Lemon Juice
6. 5-6 Almonds (blanched and chopped)

Method:

• Soak saffron in two tablespoons of warm milk and set aside.
• In a shallow pan, boil half litre of milk and add lemon juice to it and stir it till the milk curdles.
• Pour the chenna (curdled milk) on a muslin cloth and strain the whey. Dip it in ice cold water till completely cool and strain again and set aside.
• Boil remaining milk and add a pinch of saffron to it. Allow the milk to simmer in low heat till reduced to half.
• Add sugar and stir till completely dissolved.
• Smash chenna in a bowl and add it to the milk and simmer again.
• Just before removing from heat, add almonds, pistachios and soaked saffron.
• Serve chilled.