Soft Indian Milk Balls (Print Version)
# Ingredients:
→ For Chenna (Milk Solids)
01 -
Full fat milk (2 litres)
02 -
White vinegar (2 tablespoons)
03 -
White sugar (1½ cups)
04 -
Green cardamom pods (3)
05 -
Fresh water (7 cups)
→ For Rabdi (Milk Sauce)
06 -
Full fat milk (1 litre)
07 -
A pinch of saffron threads
08 -
Yellow saffron coloring (tiny pinch)
09 -
White sugar (½ cup)
10 -
Ground cardamom (¼ teaspoon)
11 -
Roughly chopped mixed nuts (2 tablespoons)
# Instructions:
01 -
Heat milk until bubbling, then stir in vinegar to separate curds. Strain through cloth, wash with cool water, and hang up for half an hour. Work gently till it feels smooth, then form into small flat rounds.
02 -
Mix sugar with cardamom pods and water in pot. Let it bubble for 5 minutes till it gets a bit sticky. Drop in cheese balls, put lid on and cook about 7 minutes till they puff up double.
03 -
Warm milk with saffron and food coloring until it reduces somewhat. Mix in sugar, ground cardamom, and chopped nuts. Keep it runny enough so the cheese can soak it up.
04 -
Gently press extra syrup from cheese balls, set them in dish, and pour rabdi over top. Let them soak at least 4 hours.
05 -
Enjoy this treat warm or cold from the fridge.
# Notes:
01 -
Gentle hands when working the cheese or you'll end up with tough balls
02 -
Keep the milk sauce on the thin side so it soaks in well
03 -
Needs at least 4 hours to properly soak