Cheese Balls in Light Cream Sauce
Preparation time: 10 mins.
Cooking time: 6 hrs.
½ gallon 2 percent fat milk
4 tablespoons white vinegar
4½ cups water
1½ cups sugar
2 tablespoons rose water*
1 cup whole milk
1 quart half and half
¼ cup sugar
1 tablespoon raw pistachio, finely chopped
7-8 strands saffron, crushed
*Available in Indian grocery stores.
Bring milk to boil over medium heat stirring
occasionally to prevent scorching at the bottom. Add
vinegar to curdle milk and remove from heat. Strain
curdled milk in cheesecloth (draped over strainer)
over the sink to separate whey from solid portion.
Set aside for 3 hours. Blend drained solids in food
processor to a fine mixture. Make 20 equal-sized balls,
Boil water on high heat. Add sugar. Wait till sugar
dissolves. Add cheese balls and cover for 5 minutes.
Balls should now be double in size. Reduce heat to
medium, cover and cook for another 15 minutes.
Turn off heat and add rose water. Let cool. Remove
balls and squeeze out syrup gently with hands. Set
Boil milk with half and half, over medium heat.
Reduce heat to medium-low and let cook for about
45 minutes stirring occasionally, until it reaches the
consistency of light cream. Add sugar and cook for
another 2 minutes. Remove from heat, add balls, let
cool and garnish.