- Yield : 6 serving
- Servings : 6
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 1:10 h
- 250 grams Chena
- 4 tablespoons flour
- 1 kg Sugar
- 2 liters Milk
- ¼ teaspoon saffron
- 1 tablespoons Pistachio nuts
Add Chena and half quantity of flour in a big bowl then mix and kneed smooth dough.
Divide the dough into 8-10 equal portions and make a ball then press between your palms to smooth flatten. Repeat this process for remaining portion and keep aside.
Take a thick bottom sauce pan and add into this half quantity of sugar and same quantity of water then boil and add remaining flour by dissolved in one cup of water.
Add the flatten dough into this boiling and cook over a high flame for 8-10 minutes.
Make thin sugar syrup with 200 grams sugar and 400 grams water.
Transfer the flatten malai into thin sugar syrup.
Boil milk in a thick bottom pan then slow the flame and stir continuously. Simmer until it is to a thick consistency then add saffron 300 grams sugar and Simmer 2-3 minutes more or until sugar is completely dissolved. Remove from the heat and let cool then keep in refrigerate for an hour.
Now take out the flatten malai one by one from thin sugar syrup and Squeeze then put them into chilled milk. Keep in refrigerator for another half an hour.
Garnish with shredded pistachio nuts and Serve cold.