Ingredients:
- Ricotta or cottage cheese from 1 litre of whole milk
- 1 cup sugar
- 2 cups water
- 1 litre whole milk
- 1 /2 tsp saffron + 1/4 tsp granular sugar
- 1/3 cup sugar
- 1/2 tsp cardamom powder
- Almonds & pistachios, soaked,peeled & slivered
Method:
1. Run the ricotta/cottage cheese in a food processor until smooth. Will take about 2-3 minutes
in short pulses. You can even knead it by hand, but it will take a lot longer to get it absolutely
smooth.
2. Divide the ricotta /paneer into 10-12 equal portions a little smaller than the size of a ping
pong ball.
3. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it
flattens out.
4. In the pressure cooker dissolve 1 cup sugar with water, and add the flattened ricotta / paneer.
5. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove
and set the timer for exactly 5 minutes.
6. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the
lid to remove the pressure.
7. Remove the cooked ricotta /paneer with a slotted spoon into a bowl and allow it to cool.
8. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste,
cardamom powder and nuts. Switch off the stove and keep milk aside.
9. Once the ricotta /paneer is cool enough to handle with your hands, gently squeeze out the
sugar syrup from the ricotta / paneer and place the roundels in a serving dish.
10. Pour the prepared reduced milk over and chill in the refrigerator.
11. Garnish with additional chopped nuts.