Stir regularly with a wooden spatula to prevent milk sticking to the bottom.
Once boiled, lower heat; add yogurt. In about 3-5 minutes, curdling starts, separating the whey.
Line a strainer with cheese cloth. Leave it there for 1 hour.
Knead the chenna for about 5 minutes, resulting in a smooth, soft dough.
To test the readiness of the chenna, rub a small amount of chenna on your palms and make a small ball out of it. If the ball holds together in a smooth ball, it is ready. If not knead for another 5 minutes. If too dry and crumbly add a few drops of water
Just before you are about to make the balls, in a 24cm diameter, deep non-stick stock pot, add water and sugar and bring to boil on low flame.
Stir occasionally.Divide the dough into 12 equal portions.
Knead each ball tightly in your palm and roll into a smooth balls, without cracks.
These small balls end up three times their size after cooking. Add the balls to the boiling syrup, carefully. cover.
Boil on full flame for 20-25 mins.
Remove from flame. Allow to cool.
Serve chilled on it’s own in the sugar syrup or with Misti Doi (Sweetened Yoghurt).
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.