Ras Malai (Fresh Cheese Balls in Milk Syrup)

  1. Heat 8 cups of the milk in a large kettle until it just boils.
  2. Remove from the heat and stir in the lemon juice.
  3. Set aside for 5 minutes.
  4. Line a large colander with a triple layer of cheesecloth and pour the curdled milk through.
  5. Drain for 30 minutes.
  6. Lift up the cloth's edges and gently twist, wringing out as much liquid as you can.
  7. Turn curds out onto a smooth surface and knead for 5 minutes.
  8. Add the semolina and continue to knead until the curds are smooth and your hands feel greasy, 3 to 4 more minutes.
  9. Form the mixture into 12 balls of equal size.
  10. Set aside.
  11. In a saucepan, combine 2 cups of the sugar with 4 cups of water and bring to a boil.
  12. Lower the heat and simmer 5 minutes.
  13. Put the cheese balls and cardamom into the pan.
  14. Simmer uncovered until the balls swell and become spongy, about 1 hour.
  15. Remove the balls with a slotted spoon and discard the syrup and cardamom.
  16. Place the balls in another saucepan with the remaining milk and allow them to cool completely, about 15 minutes.
  17. Using a slotted spoon, remove the balls from the milk and set them aside.
  18. Place the saucepan with the milk over medium-high heat and bring to a boil.
  19. Lower the heat and simmer, stirring occasionally so it does not boil over.
  20. Simmer until the milk is reduced to 2 cups, about 1 hour.
  21. Remove from the heat, stir in the remaining sugar and the rose water and return the cheese balls to the milk.
  22. Cover and refrigerate.
  23. To serve, divide the balls between 4 bowls, spoon some of the milk syrup around them and sprinkle with the pistachios.

milk, lemon juice, fine semolina, sugar, pods, water, unsalted pistachios

Taken from cooking.nytimes.com/recipes/10631 (may not work)

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