Method :
- Roast saffron in a dry pan and
pound to a fine powder.
- Dissolve in hot milk (2 tbsp) and
keep aside.
- Heat milk in a pan over high heat,
bring to a frothing boil, stirring continuously.
- Reduce heat, add lemon juice to
make the milk curdle and the cheese to separate from the whey.
- If it does not, then add another
tbsp of lemon juice.
- Remove from heat and set aside to
cool.
- Pour the cheese whey mixture into
a moist cheese cloth, gather the 4 corners of the cloth and rinse
under tap water for 10 minutes.
- Gently twist the cloth to squeeze
out excess water.
- Tip up the corners and hang for
20-23 minutes to allow excess water to drain.
- Unwrap the cheese on a clean work
surface and crumble repeatedly till it becomes fluffy and even.
- Blend in the powdered sugar and
knead till it becomes smooth and grainless.
- Transfer cheese sugar (chenna)
mixture to a heavy bottomed pan, cook for 10-15 minutes until
mixture becomes a little thickened and glossy.
- Divide the mixture into two
portions.
- Mix in the dissolved saffron into
one portions till it is thoroughly mixed and turns yellow.
- Divide the yellow chenna mixture
into 2 portions again.
- Spread three alternate layers of
yellow, white and yellow chenna on a buttered tray to form a 1.5" -
2" thick cake.
- Allow to cool and cut into 1.5"
thick squares and serve at room temperature or slightly cooled.
Serves 4
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