peeled and segments separated and pulp gathered 2
peeled and sliced 4
Pistachios, blanched, peeled and sliced 4
Put chenna on a
parat, add sugar and knead thoroughly. Add orange juice, orange essence and orange color and mix well.
Spread half of this
mixture on a plate to form a 125 mm square. Arrange half the orange segments on top. Cover with the remaining chenna mixture, spreading it evenly on top. Keep the plate in the refrigerator to chill and set.
Cut into small circles
with a cutter, arrange them on a serving platter, decorate with almond and pistachio slices and serve.