Ingredients Jump to Instructions ↓

  1. 1/2 tsp Saffron

  2. 1 1/2 cups whole milk

  3. 1/2 tbsp lemon juice

  4. 1/2 cups sugar, powdered

Instructions Jump to Ingredients ↑

  1. Roast in a dry pan and pound to a fine powder. Dissolve in 2 tbsp hot milk and keep aside.

  2. Heat milk in a pan over high heat, bring to a frothing boil, stirring continuously. Reduce heat, add lemon juice to make the milk curdle and the cheese to separate from the whey. If it does not, then add another tbsp of lemon juice. Remove from heat and set aside to cool.

  3. Pour the cheese-whey mixture into a moist cheese cloth, gather the 4 corners of the cloth and rinse under tap water for 10 minutes. Gently twist the cloth to squeeze out excess water. Tie up the corners and hang for 20-30 minutes to allow all excess water to drain.

  4. Unwrap the cheese on a clan work surface and crumble repeatedly till it becomes fluffy and even. Blend in the powdered sugar and knead till it becomes smooth and grainless.

  5. Transfer cheese-sugar mixture to a heavy bottomed pan, cook for 10-15 minutes until mixture becomes a little thickened and glossy.

  6. Divide the mixture into two portions. Mix in the dissolved saffron into one portion till it is thoroughly mixed and turns yellow. Divide the yellow mixture into 2 portions again.

  7. Spread three alternate layers of yellow, white and yellow mixture on a buttered tray to form a 1 ½" to 2" thick cake. Allow to cool and cut into 1 ½" thick squares and serve at room temperature or slightly cooled.


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