Recipe by LolaRuns
A Pakistani/Indian dessert that uses primarily only milk and sugar! It's a great way to use milk that has *just* spoiled (slightly sour-- not nasty moldy!). Works perfectly fine with fresh milk too. Cooking time includes the refrigeration time.
Top Review by Anonymous
The recipe seemed simple but it didn't pan out. The curds dissolved in the hot milk and raasmalai balls luckily formed disintegrated in the milk syrup. I then looked at other recipes and they say to boil milk, cool it down then add lemon. Hot milk will do what happened here.
- 4 cups milk (preferably whole, at least 2%)
- 1⁄2 tablespoon flour
- 2 -3 cardamom
- 1⁄2 tablespoon rose extract, essence (optional)
- 1⁄2 lemon
- 1⁄4 cup sugar
Directions See How It's Made
- Pour milk into pot and squeeze 1/2 lemon into the milk. Stir, and let it come to a boil.
- Let it cook for about 1/2 hour on medium-low heat to allow the curds and whey to separate.
- Pour the contents of the pot through a very fine sieve, or a linen cloth.
- After squeezing out excess liquid, the curds should have the consistency of slightly curmbly play-doh. If they are softer than that, it may help to refrigerate the "curd-dough" for a few hours.
- Mix in the flour with the curds, and make then into ball that are 1 in.- 1.5 inches in diameter.
- Pour 1/4 cup water, 1/4 cup milk, cracked cardomoms and mix in 4 tablespoons sugar in the pot and keep it on low heat.
- Once the sugar has dissolved, carefully place your curd balls in the the sugar liquid, and let them absorb the mixture for about 15 minutes. The pot's lid should be slightly ajar.
- Pour in more 1/2-3/4 cup of milk into the pot, and stir. Take a taste, and add more sugar if needed.
- Add rose essence and refrigerate for at least 2 hours, preferably overnight. Serve cool!