Cottage Cheese Balls in saffron cream Indian dessert recipe- Rasmalai

FOR THE MALAI (CHHENA) PATTIE

• 1L milk
• 2 tbsp lemon juice
• 1 1/2 cups caster sugar
• 4 cups water

FOR RABI

• 1L milk
• 3 tbsp caster sugar
• 1 tsp corn flour
• 10 The Spice People’s Saffron Threads
• 1/4 tsp The Spice People’s Cardamom Ground
• 2 tbsp chopped pistachios

1. Make chhena patties by combining milk and lemon juice. Place chhena in a clean muslin cloth and tie knot placing on a hook or tap. Allow to steep for 30-45 mins.
2. Remove from cloth and crumble into small pieces. Mash and knead crumble mixture until a dough forms. Divide dough into 12 equal patties.
3. Bring water and sugar to a rapid boil and place patties inside cooking with lid on for around 5 mins. Turn patties over and allow to cook for a further 7 mins.
4. Whilst patties are being made bring milk and saffron to the boil in a wide based pan. Add in cornflour, sugar and cardamom and stir to dissolve. Slide patties in and cook for a further 5 mins in milk mixture.
5. Stir in pistachios then transfer to a bowl and set aside in the fridge for at least 2-3 hours.