Royal Layered Chhena Delight | Three-Layered Dessert #dessert #recipe #ytstudio #food #chhena

A beautiful three-layered dessert featuring fragrant rose-flavoured chhena, creamy vanilla custard, and a rich beetroot topping. This elegant dessert is perfect for festive occasions and special celebrations. Ingredients For the Chhena Layer 500 ml full-fat milk Diluted lemon juice (as required) Room-temperature water (to stop the curdling process) 1-2 tsp rose water For the Custard Layer 2 cups milk 2-3 tbsp vanilla-flavoured custard powder 1 cup lukewarm milk (to prepare the custard mixture) Sugar, as required A few drops of vanilla essence For the Beetroot Layer 1 tbsp ghee 1 medium beetroot, peeled and grated 3-4 green cardamom pods, lightly crushed 2-3 tbsp milk powder Sugar, as required A few drops of lemon juice For Garnishing Pomegranate seeds Crushed almonds Crushed pistachios Method Bring 500 ml of milk to a boil. Gradually add the diluted lemon juice until the milk curdles and the chhena forms. Add room-temperature water to stop the curdling process. Strain the chhena and squeeze out the excess water. Mash the chhena with the heel of your palm until it forms a smooth dough. Add the rose water and give it a final mash. Divide the chhena dough into two equal portions. Gently press each portion into a serving bowl to create the base layer. Slightly warm 1 cup of milk and mix it with the custard powder until smooth. Bring the remaining milk to a boil and add sugar as required. Add a few drops of vanilla essence. Once the milk comes to a boil, add the custard powder mixture. Stir continuously to prevent lumps from forming. Turn off the heat once the mixture thickens. Pour the warm custard mixture into the serving bowls to create the middle layer. Heat the ghee and add the lightly crushed green cardamom pods. Add the grated beetroot and sauté until the raw smell disappears and it becomes soft and mushy. Remove the cardamom pods. Add the milk powder to enhance the flavour and absorb the excess moisture. Add sugar as required and mix well. Add a few drops of lemon juice to brighten the flavour and balance the sweetness. Give it a final stir. Place the warm beetroot mixture into the serving bowls to create the top layer. Refrigerate for 3-4 hours. Demould the layered desserts and turn them upside down onto serving plates. Garnish with pomegranate seeds and crushed almonds and pistachios. Serve chilled as a rich and refreshing dessert. layered dessert, chhena dessert, beetroot dessert, custard dessert, Indian dessert, festive dessert, rose water, vanilla custard, homemade chhena, milk dessert, eggless dessert, royal dessert, party dessert, Bengali dessert, chilled dessert, pomegranate garnish, almonds, pistachios, easy dessert recipe, special occasion dessert