This traditional Indian dessert combines soft spongey patties with a sweet fragrant milk using our Indian aromatics Saffron Threads and Cardamom Ground. We found our recipe over at Food Viva and it fit perfectly with our spices.
recipe credit foodviva.com
Spices used in this recipe
Saffron Threads Whole
Saffron is the world’s most expensive spice by weight. Saffron threads are the stigmas of a low-growing, purple-flowered crocus. Each flower produces only three threads, which must be picked and sorted by hand. It is also used for its slightly woody and sweeter floral aroma, colour and medicinal properties. Saffron’s golden color can be imitated by cheaper spices such as safflower and turmeric, but its rich and delicate flavor is unable to be imitated. It is highly valuable and has been used to colour and flavour dishes in a variety of cuisines, including Indian dishes such as saffron rice and biryani, Spanish dishes such as paella, Italian risottos and French bouillabaisse, as well as a range of other recipes including breads, seafood dishes and soups.$7.50
Cardamom Pods Ground
Ground Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The powder is made from the oval-shaped green cardamom pods, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world’s most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.$3.45
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.
Remove from cloth and crumble into small pieces. Mash and knead crumble mixture until a dough forms. Divide dough into 12 equal patties.
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.
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.
Stir in pistachios then transfer to a bowl and set aside in the fridge for at least 2-3 hours.