Dudhbari Sweetened Milk Balls In Pistachio Flavored Cream Syrup Food

DUDHBARI (SWEETENED MILK BALLS IN PISTACHIO-FLAVORED CREAM SYRUP

Steps:

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

MALTED MILK BALL ICE-CREAM DESSERT

Steps:

• Place malted milk balls in resealable plastic food-storage bag.
• Tap with rolling pin or meat mallet until coarsely crushed.
• Reserve 1/3 cup.
• Mix remaining crushed malted milk balls and the whipped topping.
• Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan.
• Spread whipped topping mixture over ice-cream sandwiches.
• Sprinkle with reserved crushed malted milk balls.
• Cover and freeze 2 to 3 hours or until firm.
• For serving, cut into 4 rows by 3 rows.
• Top with fudge sauce.
• Note:.
• We have found that frozen malted milk balls crush more easily than when crushed at room temperature.