Channa

1/2 gallon milk
1/4 cup white vinegar
1/4 cup water

If using for Channa Matar:
Salt, to taste
1/4 cup ghee or vegetable oil (for frying)

Combine the vinegar and water, and line a colander with a few layers of cheesecloth or paper towels. Bring the milk to a boil in a large, heavy-bottomed pan, stirring frequently with a wooden spoon. When a boil is reached, remove from the heat and slowly stir in the vinegar-water combination until the curd and whey just separate. If you use too much vinegar, the resulting cheese will be tough. Pour the curd and whey into the colander and let drain.

If using for Channa Matar, add salt to taste. Take the drained channa and pat it out into about a 1/2 to 1-inch thick rectangle. Put it on a plate or cutting board covered with a paper towel, and place another plate on top with a weight on it. Leave in the refrigerator until hardened enough to cut into 1/2-inch cubes (approximately). In a large skillet, fry the channa cubes in the ghee or oil until browned. Set aside to drain while preparing the rest of the dish.

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