- Whole Milk – 8 cups (divided)
- Lemon Juice – 2 Tbsp
- Water – 5 cups (in a pressure cooker)
- Sugar – 1 cup
- Saffron – pinch
- Cardamom Powder – 1/4 tsp
- Pistachios & Almonds – 2 Tbsp, roughly chopped
- Sugar for the Ras – to taste
Method:While keeping stirring occasionally. Grind saffron with a small amount of sugar and add the boiling milk).
Milk in a steel pan comes to a rolling boil, slowly add the lemon juice.
When the milk curdles (cheese), cheese and cheese in the cloth tension switch off the stove.
Pour cheese and a little more cold water for about 30 minutes to remove all liquid cheese cloth hanging on tap.
Remove cheese cloth and run it through a food processor to smooth it out. Cheese by hand, knead it take you for a long time can make it smooth.
12 equal to the size of a ping pong ball of cheese than divide into small parts.
Roll in your hands until a smooth ball is formed. Press lightly with the ball until it flattens out is.
With water in a pressure cooker, add 1 cup sugar to dissolve and flattened cheese.
Close pressure cooker lid and cook until the whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
After 5 minutes, carefully take the pressure cooker to the sink and pour cold water to relieve pressure on the lid.
Cheese and baked in a bowl with a slotted spoon, remove and allow to cool.
Meanwhile, non-stick pan should be reduced to half the milk. Taste, cardamom powder and nuts add the sugar. Switch off the stove and the milk and keep aside.
Pour over the prepared milk cheese and cold in the refrigerator.
Garnish with additional chopped nuts.
- Follow RecipesDream
- Follow @us
