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.
A brief about Chef Avtar Singh Rana
Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels.
An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.
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