Ingredients
Tap to tick offCurds
- 1000 mL Milk
- ¼ Cups Lemon Juice
- ¼ Cups Water
to stop the cooking process
Stock water
- 500 mL Water
- 4 Cardamom Pod
crushed - 1 Cup Sugar
Coating
- All Purpose Flour
Cooking syrup
- 1500 mL Water
- 4 Cardamom
coarsely ground - 1 Cup Sugar
Method
In a thick bottomed pan
- 1000 mL Milk
- ¼ Cups Lemon Juice
- ¼ Cups Water
to stop the cooking process
In a thick bottomed pan, heat 1L milk and a little water (sanchis mom does). When it boils shut it off
Add 1/4 cup lemon juice a little at a time until you see the complete seperation of yellow green water
Add 1/4 cup water to stop the cooking process
Use a seive to place curds in a cheese cloth
Rinse it in cold water
Wring it out and let rest wrapped up for 30 minutes
In a large pot
- 500 mL Water
- 4 Cardamom Pod
crushed - 1 Cup Sugar
Make stock water: In a large pot, heat water, crushed cardamom pods, and sugar. Turn off when it reaches a boil.
Shape the curd
- All Purpose Flour
Break apart curd and flatten with palm for 10 minutes
Roll into 10g balls - there should be no cracks on the surface
In a small plate, add all purpose flour
In a large pot
- 1500 mL Water
- 4 Cardamom
coarsely ground - 1 Cup Sugar
In a large pot, boil water, coarsely ground cardamom, sugar
Add milk solid balls and full on boil for 15 minutes covered
Transfer to stock water