Ingredients
 | Milk | 3 litres |
| Whey Water | 1 litre |
| Sugar | 500 gms |
| Rose Essence | Few drops |
| Chopped Almonds | 10 gms |
| Raisins | 10 gms |
| Chopped Pistachio | 10 gms |
| Flour | 1 teaspoon |
Preparation
- Boil 1 litre of milk in a casserole.
- Remove, add 'whey water' (See NOTE if whey water is not available) and allow to curdle.
- Strain this through fine 'muslin' cloth, dip in cold water a few times to cool.
- Hang to dry for 45 minutes.
- Cream this until smooth & soft.
- Mix flour and knead well.
- Divide into small balls of equal size & keep aside.
Cooking: 30 minutes
Boil the remaining milk (2 litres) on moderate heat. Stirr occassionally until milk thickens to half its initial volume.
Add the 'balls' made of curdled milk & flour dough - cook for 5 minutes.
Remove from heat, allow to cool, add Sugar & mix carefully.
Pour this into a flat dessert bowl. Sprinkle nuts & raisins. Flavour with essence of rose.
Serve chilled.
NOTE:
Milk can also be curdled using a bit of "tartaric acid" if whey water is not available. To do this -
Heat the Milk. Tie a bit of tartaric acid in a clean piece of cloth.
Dip & hold this in warm milk. Keep stirring until milk curdles.