Ingredients:
- Full Fat Milk- 2 Litre
- Sugar- 300 gm
- Vinegar- 2 Tablespoon
- Saffron- 13-18 strands
- Cardamom Powder- ½ Tablespoon
- Almond- 50 gm
- Pistachio- 50gm
- Corn Flour 1/3 teaspoon
- Iced Cold Water- 1 bowl
For making the curd:
Take 1 litre of milk in a non-stick saucepan and boil. Then add vinegar and keep stirring the milk until it curdles. When the milk is a fully curdled turn off the heat. Remove the curd on a muslin cloth and pour cold water over it. Drain the access water through the muslin cloth as much as possible and hang it for 1 hour.
For making the milk syrup:
Take 1 litre of milk in a non-stick saucepan and boil. Add saffron and boil it on high heat. Keep stirring the milk in between and simmer it to half. Then add almond, pistachio, sugar according to your taste and mix it well. Boil the mixture for 10 minutes, and then turn off the heat. Let it cool.
For making the flatter balls:
Now take out the curd which was made earlier and kneed for 10 minutes. Press and knead with the palm of your hands and make it really smooth. Add cornflour and mix it well. Take a small portion, press it to make it smooth and roll it. Make flatter balls make it smooth from sides. Then take a non-stick pan, add 2 cups of sugar and 4 cups of water. Add 1 piece of cardamom, then boil it to high heat for 10 minutes. Drop the flatter balls to the syrup and stir it carefully. Cover the pan and boil on high for 7 minutes, then turn off the heat. Remove the balls immediately and transfer it to iced cold water for 5 minutes. Then Take out and squeeze gently all the sugar syrup out. Finally, drop the balls in the prepared milk syrup and let it sit for 15 minutes. Serve it chilled and some sprinkles of saffron.
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