Start by preparing the Chanar/Chena

• In a glass mix the vinegar with water and keep it ready
• Also keep the ice cubes ready and the muslin cloth or nut milk bag ready to strain the curdle milk.
• In a heavy bottom saucepan, pour the milk and keep stirring at medium heat as you bring it to boil.
• Once it comes to a boil, switch off the heat and drop the ice cubes and stir around. Then pour the water-vinegar mixture and keep stirring. The milk will curdle and spread evenly.
• Strain the curdled milk and pour cold water to the curdle milk to wash off the excess vinegar. Then squeeze off all the excess water and tie it around. Keep it hanging, with some support, as it will continue dripping water. Leave it aside for 30 minutes. The whey can be stored and used in soup, stew, smoothie or daal.
• While the chanar is getting ready, prepare the flavored milk.
• In a heavy bottom wide pan or skillet, pour the milk, bay leaves, green cardamoms and sugar.
• Place it on medium heat and keep stirring as you bring it to boil, then lower the heat to medium low and let it simmer for 15 minutes. Keep stirring occasionally.
• Prepare the Chanar/Chenna Dumplings
• Remove the Curled milk from the bag to a clean plate. It will look very crumbly now, and you have to knead it to make it smooth.
• While kneading, just gently press it using the bottom of your palm. As you do that, the crumbly granules will start to smoothen. Knead for 10 minutes. To test if the Chena dumplings are ready or not, take a tiny amount of the chana/chenna and roll it into a ball. It should be smooth with no cracks.
• Divide the smooth chana dough into 16 portions, roughly 40 oz each.
• Take each portion and shape into small dumplings. You can keep them round or press gently to flatten a little.
• Make the Chanar Payesh
• Drop the dumplings into the simmering flavored milk and let the dumpling cook for 10 minutes.
• At the end, drop the raisins and stir it around.
• Let the Chanar Payesh cool down to room temperature before serving.