1. In a large sauce pan, heat milk; bring to a boil. 2. Add vinegar and give a gentle swirl. 3. The milk solids will have formed. 4. Separate solids from liquid by straining through a colander lined with a cheese cloth. 5. Allow to drain for a few hours. 6. Transfer the milk solids into a mixing bowl and combine with sugar, ground cardamom and melted butter. 7. Make 1/2-in balls from the mixture. 8. Reserve the milk balls in a non-reactive pan. 9. In a sauce pan pour cream; add cardamom, rose water, sugar, salt, pistachio and almond slivers. 10. Allow to simmer slowly, constantly stirring, until the cream mixture has thickened into a syrupy consistency. 11. Remove from heat; allow to cool. 12. Pour the syrup mixture into a blender and process into a smooth sauce; coarser if desired. 13. Finally, pour the syrup over the milk balls in the pan. 14. To serve, put a few cubes in a serving bowl, add some cream sauce, topped with whole pistachio. ---------------------------------------------------------------------------
Nutrition
Ingredients
