Condensed milk cheese dessert
- Saffron
- Pistachios & Almonds (nuts)
- Natural Sugar/ honey
- Vanilla extract
- Vinegar
- Corn flour
- Heavy cream (optional)
- Milk
- Cardamons
Evaporated saffron milk:
Take 1 liter fresh full cream milk, bring it to a boil, add 3 g of saffron, 5 green cardamons, 70 g of honey or sugar, 34 g of chopped pistachios, 34 g of chopped almonds, stir and bring it to a boil again and then simmer on low flame for 13 to 21 minutes or until reduced to half and while stirring in between.
Caramel:
Take some 233 g of sugar or honey in a pan placed on heat, add 144 g of water, and slowly heat the mixture to 170o C. (Optional). Next add 100 g of butter and heavy cream to the mixture and stir. Then take it off the heat.
Ras Malai/ Cheese balls:
Take 1 liter fresh full cream milk, bring it to a boil, and then let it cool off heat. Then pour in it 55 ml of vinegar, mix and wait for milk to curdle completely.
Next strain the mixture until completely dry. Then press and knead, add 13 g of corn flour or almond flour, mix and knead until smooth.
Thereafter, divide into portions and render into a sphere shape without any cracks, then transfer them to the prepared hot caramel or sweet syrup for around 5 to 8 minutes and let it simmer, they should grow in size in the meantime.
Then introduce some ice cubes in the syrup to bring the temperature down and let it rest in this state for around 7 to 8 minutes.
Finally transfer the prepared cheese balls to the saffron milk. Garnish with chopped nuts, saffron and serve.
