Recipe by Steve P.
This is an Indian dessert treat The recipe is from A taste of Palace Life Royal Indian Cookery The prep time includes time for chilling before servingby Manju Shivra.
Top Review by HeatherDawn.^_~
Sorry Steve from Long Island. Cottage Cheese is not American Cottage Cheese. You would want Paneer. You heat whole milk and add lemon or a tiny bit of vinegar until it curdles. Then drain all liquid out and hang in cheese cloth overnight. I am sure you can find more thorough instructions of how to make paneer on line.<br/><br/>"This recipe calls for cottage cheese. When I purchased a tub of cottage cheese and tried this recipe, the cheese ball mixture came out too runny to form balls (was like a runny cake batter). Is there a specific brand of cottage cheese that should be used for this recipe that has less liquid? --Or should it have been mentioned in the recipe that it should be hung overnight so the liquid drips out?"
- 7 1⁄2 cups milk
- 1 cup sugar
- 1 teaspoon green cardamoms
- 1 teaspoon saffron
- 1 1⁄2 cups cottage cheese
- 3⁄4 cup all-purpose flour
- 1 teaspoon rose water or 1 teaspoon kewra essence
- 3 -5 shelled pistachio nuts
Directions See How It's Made
- Put the milk into a large pan with the sugar.
- Crush the cardamoms and add to the pan with the saffron.
- Simmer the mixture over a medium heat until it has been reduced by half and thickened slightly.
- Turn the heat down as low as possible under the pan.
- Beat the cottage cheese and flour together, divide into six or eight portions and roll these into balls.
- Flatten each one slightly and drop them into the pan of milk.
- Simmer for 10 to 15 minutes.
- Remove the pan from the heat and carefully transfer into a serving bowl.
- Cool completely, then stir in the rosewater or kewra essence.
- Just before serving, chop the pistacchio nuts and sprinkle over the top.