MithoRasbari
Fresh chhena kneaded until smooth, rolled, and simmered in light syrup until the balls double and turn spongy. Served cold in their own syrup, and the most ordered sweet at any Nepali mithai counter.
Ingredients
- 1 litre Full-fat milk
- 2 tbsp Lemon juice or vinegar
- 1 1/2 cups Sugar
- 4 cups Water
- 4 pods Green cardamom, crushed
- 2 tbsp Milk, to finish
Steps
- Makes about 12. Boil the milk, take it off the heat, and stir in the lemon juice until it splits cleanly.
- Strain through muslin and rinse under cold water to wash out the acid, then press out the water.
- Knead the chhena on a board for a full 8-10 minutes until it turns smooth and slightly greasy. This step is the whole recipe — under-kneaded chhena gives hard, cracked balls.
- Roll into smooth balls with no seams.
- Boil the sugar, water and cardamom, then slide the balls in and cover.
- Simmer briskly 15-18 minutes. They must have room to double, so use a wide pan.
- Cool in the syrup, stir through the finishing milk, and chill before serving.
Nutrition
| Per serving (2 pieces · chhena balls in syrup) | Per 100 g |
|---|---|
| 436 kcal | 281 kcal |
| Protein: 17.8 g | 11.5 g |
| Carbs: 46.8 g | 30.2 g |
| Fat: 20.3 g | 13.1 g |
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