full fat milk 3 tbsp lemon juice 1 + 1/3 cups sugar 5 cups water 3 tsp all purpose flour a pinch of baking soda ½ tsp cardamom powder 1 tsp saffron threads 1/4 cup cashews 1/4 cup blanched almonds, flaked or slivered 1/4 cup blanched pistachio kernels, unsalted
sugar and cashew nuts in a food processor to make a fine powder. Add to the reduced milk and let it simmer for another five minutes. Turn off the flame. While the milk is getting reduced, make chenna by boiling remaining 2 liter milk in another heavy bottomed saucepan. Turn off the heat, once milk starts to boil. Add lemon juice and stir. Let it sit for five minutes. Milk will coagulate and separate from the whey. Strain the milk curdles (chenna) in a big strainer lined with muslin cloth. Run the chenna under cold water thoroughly, so that it gets cooled and any lemony flavor gets removed. Hang the muslin cloth tied to the kitchen tap for 30 minutes, or until the extra whey drains out. Remove the chenna from the muslin cloth into a bowl, keeping a note that it should not be too dry nor should have excessive moisture. Add baking soda and all purpose flour to the chenna and mix well to combine. Start kneading the chenna with the help of heels of your palm, giving enough pressure, so that it starts turning into a pliable dough. Knead the chenna, until it is easily rollable into small round dumplings. Taking about one tbsp of dough, roll into small round dumplings, ensuring a smooth surface on the balls. In a large vessel with lid, boil 5 cups water with 1 cup sugar. Once the sugar is dissolved and the water starts to boil, add the dumplings. Cover with lid and cook on high heat. While adding chenna dumplings to the boiling syrup, ensure that vessel is not overly filled. There should be enough gap between the chenna dumplings, as they would expand once cooked. Cook for 3-4 minutes. Remove the cooked chenna dumplings from the syrup. Squeeze them gently with the help of a spoon and add them to the reduced milk cooked previously. Add 2-3 tbsp plain water to the boiling syrup, before adding the next batch of dumplings. Repeat until entire batch is done. Garnish with slivered almonds and pistachios and let chill in fridge for 5-6 hours before serving.
If it's not rice, then it's some kind of parathas, I prefer these very much, for one reason, since the parathas themselves have a nice filling, the side dish can be very simple, sometimes just plain curd and pickle
Slice baguette and brush rounds with olive oil. Sprinkle the next 4 ingredients over the rounds and place on prepared baking sheet. Bake for 10 minutes until the edges of the breads are crunch and the topping is hot. 1 cup kalamata olive, pitted and chopped