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Ingredients
|
Quantity
|
|
Milk
|
Approx 2 ½ cups
|
|
Curds
|
1 tbsp
|
|
Powdered sugar
|
1 cup
|
|
Cardamoms
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1 – 2
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|
Pistachios
|
1 tbsp
|
|
Charoli
|
1 tbsp
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|
Saffron
|
a pinch
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Boil the milk and leave to cool. When moderately hot, add
beaten curds. Mix well by pouring form one pan to another and back. Keep aside,
covered, for 10 – 12 hours. Pour into a clean muslin cloth and tie loosely.
Hang the bag for two to three hours to let all the liquid drip through.
Sprinkle crushed cardamoms and leave for one hour. Tie a strong cloth over a
pan. Take small quantities of sugar and curds and mix well over the cloth. Put
into a clean bowl. Continue till all the curds is mixed. Add saffron. Mix well,
garnished with sliced pistachios and charoli. Cool and serve .
N. B. from 1 kg
milk 250gms of chakka can be obtained.
