Ingredients
– 1 liter whole milk
– 2 tablespoons lemon juice
– 1 cup sugar
– 4 cups water
– 1 teaspoon cardamom powder
– 1 tablespoon rose water
– 1 tablespoon vanilla extract
– A pinch of saffron strands
– 1 tablespoon cornstarch
– ½ cup chopped pistachios
Method
1. Boil the whole milk in a large pot. Stir it continuously to prevent burning. Once it starts boiling, turn off the heat.
2. Add lemon juice gradually while stirring until the milk curdles. Wait a couple of minutes for the curds to separate from the whey.
3. Strain the curds using a cheesecloth, rinse with cold water, and squeeze out excess moisture. Knead the cheese for about 10 minutes until smooth and soft.
4. In another pot, combine sugar and water. Bring to a boil, then add the cardamom powder, rose water, and saffron strands.
5. Form small balls from the kneaded cheese and gently drop them into the boiling syrup. Cook for about 10-15 minutes until they expand and become spongy. Remove from heat and let them cool.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
