A sophisticated Bengali sweet. Fresh milk solids are curdled into Chenna (cheese), kneaded into discs, poached in light syrup, and finally submerged in a 'Ras'—a thick, saffron-and-cardamom-infused reduced milk.
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The Chenna. Curdle milk with lemon juice. Strain in cheesecloth, rinse, and hang for 30 mins .
Knead. Knead the chenna with the heel of your hand for 10 mins until perfectly smooth. Form into small, flat discs.
. discs in a light 1:3 sugar-water syrup for 15 mins until they double in size. Let cool in syrup.
The Rabri. the second liter of milk until reduced by half. Add sugar, saffron, and cardamom.
The Soak. Gently squeeze the syrup out of the chenna discs and drop them into the hot rabri. Let them soak for 4 hours . Chill and serve.
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