Soak saffron in two tablespoons of warm milk and set aside. Boil half litre of milk. As it comes to a boil add lemon juice and keep stirring till all the milk curdles.
Strain the whey and tie up the chenna in a muslin cloth and dip in ice water till it cools completely. Then squeeze till all the liquid drains away. Set aside.
Boil milk, add a pinch of saffron, reduce heat and let it simmer till reduced to half the original quantity.
Add sugar, stir and simmer till it dissolves. Mash chenna in a bowl. Add it to the milk. Simmer for two minutes.
Add almonds and pistachios and the soaked saffron and take off the heat.
Serve hot or cold as per your preferences, it has unique flavor in both ways, serve hot or cold garnished with dry fruits and saffron sprigs.
Chef Avtar Singh Rana – Short Bio Chef Avtar Singh Rana is a global culinary professional with extensive experience in luxury hospitality and fine dining. Known for his expertise in multi-cuisine and modern fusion, he creates guest-focused menus that blend international flavors with contemporary trends. Passionate about innovation, wellness, and mentoring young chefs, he believes in crafting memorable dining experiences through quality, creativity, and purpose. Tagline: Crafting global flavors with purpose and passion. If you’d like, I can also make a 30-word version for Instagram or a luxury one-line signature for your posters.
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