1.
In a patili, boil milk and switch off the flame, when it becomes warm add lemon juice and let it curdle.
2.
When curdled seive in muslin cloth under tap water, so sourness of lemon remove, tie knot and hang for 30 minutes.
3.
After 30 minutes rub 5-6 minutes with palm add corn flour and again rub for few minutes.
4.
Now make square shape chhena, boil cooker with water and sugar, add prepared chhena squares and cover the lid.
5.
Cook on high flame with 2_3 whistles for 15 to 20 minutes, then release whistle and takeout chhena from sugar syrup.
6.
Now for pistachio khoya, heat 1/2 liter milk in vessel, cook till it remains 1/2 of quantity and thicken,stirr and scrape from sides.
7.
When thicken and reduces till 1/2, switch off the flame. In a grinder add pistachio and 1 tbsp milk with 1 tbsp sugar, grind to a course paste.
8.
Add in prepared khoya and mix till combined. Now take square Cheena piece, and cut from halves,add a tablespoon of pistachio khoya and cover with rest of half.
9.
Now garnish with chopped nuts and pista Malai Sandwich is ready to sign in.
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