Dudhbari (Sweetened Milk Balls in Pistachio-Flavored Cream Syrup

Submitted by Tulsi Regmi

"This is a very popular Nepali dessert preparation which consists of sweetened milk balls in pistachio-flavored cream syrup."

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 5

ingredients

• 2 liters whole milk
• 4 tablespoons vinegar
• 1⁄2 cup sugar
• 1 teaspoon ground cardamom
• 2 tablespoons melted butter
• syrup
• 3 cups half-and-half cream
• 1 teaspoon ground cardamom
• 1 tablespoon rose water
• 1 cup sugar
• 1 pinch salt
• 1 cup pistachios, shelled
• 1⁄2 cup slivered almonds

directions

1. In a large sauce pan, heat milk; bring to a boil.
2. Add vinegar and give a gentle swirl.
3. The milk solids will have formed.
4. Separate solids from liquid by straining through a colander lined with a cheese cloth.
5. Allow to drain for a few hours.
6. Transfer the milk solids into a mixing bowl and combine with sugar, ground cardamom and melted butter.
7. Make 1/2-in balls from the mixture.
8. Reserve the milk balls in a non-reactive pan.
9. In a sauce pan pour cream; add cardamom, rose water, sugar, salt, pistachio and almond slivers.
10. Allow to simmer slowly, constantly stirring, until the cream mixture has thickened into a syrupy consistency.
11. Remove from heat; allow to cool.
12. Pour the syrup mixture into a blender and process into a smooth sauce; coarser if desired.
13. Finally, pour the syrup over the milk balls in the pan.
14. To serve, put a few cubes in a serving bowl, add some cream sauce, topped with whole pistachio.

Reviews

[love4culinary]

I agree with nihar, this is a fabulous recipe. I had to search all over to find rose water! hehe. I love the addition of cardamom to so many dishes, and I am always trying to urge people to use it; It was fabulous in this recipe. :) thank you so much for another wonderful recipe. I look forward to making more of your recipes in the future!

 

[nihar abb]

Excellent Recipe. I tried it with a variation. I added the milk balls to sugar syrup. Is this recipe the same as rasbhari or rasgoolla as known in India.