Nolen Gurer Chanar Payesh

40 minutes 

Nolen Guruer Chanar Payesh

Ingredients:

1. Full Cream Milk - 1.5 ltrs
2. Vinegar - 1 tbsp
3. Nolen gur/patali gur - 200gm
4. Powdered milk/amul - 2tbsp
5. Green Cardamom - 2

Steps:

1. In a large pan pour 1ltr of milk,add green cardamom and boil it in medium flame. When it will be half in quantity add nolen/patali gur in it and stir nicely until the gur is nicely mix with the milk. In a cup add the powdered milk/amul + 1/2 cup of boiling milk,mix it well and pour into the large pan.Boil it in med- high flame for next 5 minutes. Keep it aside.It will be light yellow in color.
2. Boil 500 gm milk in a pot. When it will be boil add vinegar gradually.The chenna will be separate. drain the extra water. And wash the chena with cold running water.Strain it in a muslin/cloth and squeeze the muslin using your hand very well. So that excess water is drained from the chenna. Hang it in muslin/cloth for 10 minutes.
3. After 10  minutes add 1 tsp of sufi in it and mash the chenna with the heels of your palms. Keep on collecting the chenna from the sides and continue to mash and knead. when you feel your palms becoming a bit greasy,its time to stop. 
4. Prepare small balls from it. cover the chenna ball with a moist muslin/kitchen towel and keep aside.
5. In a large pan add 2 cups water and 1 cup sugar. Heat it for few minutes. Add 1 tsp of milk in it.Once the sugar syrup becomes hot, the impurities begin to float on the top. You can remove it with a spoon or strain the impurities in a cloth/strainer. Now add the chenna balls in the syrup and boil it for 10 minutes with lid.
6. Now add the chenna balls in the milk and farther boil it for 5 minutes. After 5 minutes pour it in a bowl and rest it for 2-3 hrs in room temperature or you can refrigerate them and serve later.