MAKING

1.     Boil milk. On the other hand, add 2 tbsp water to 2 tbsp lemon juice.

2.     Switch off flame and stir the milk for a minute. Now gradually add the lemon juice mixture. Stirring continuously.

3.     After the greenish whey and the cheese is separated pass it through a colander lined with cheese cloth/muslin cloth/dupatta.

4.     Gently squeeze chenna and then hang it in a tap or a cupboard handle for a hour.

5.     Take chenna out of the wrapped cloth, knead it until all combined. Now add the powdered sugar and knead for another minute.

6.     In low flame, add the chenna and cook it for 5 minutes. Set up a timer of 5 mins. If you cook for long it will get crumbly.

7.     Now knead again and add the saffron milk, cardamom. Use a modak mold, add the mixture to it, and stuff some pistachio and join.

8.     Open the mould and its ready.

9.     Now add some saffron milk on top of the modak and serve. You can serve immediately or after chilling.

SERVING

10.  Top it off with pistachio and cardamom.