Dudhbari Sweetened Milk Balls in Pistachio Flavored Cream Syrup
Indulge in the luxurious sweetness of Dudhbari Sweetened Milk Balls in Pistachio Flavored Cream Syrup, a decadent fusion of soft, airy chenna balls steeped in an aromatic, nutty cream. This delightful dessert begins with freshly prepared paneer, kneaded to perfection and simmered in a fragrant cardamom-infused sugar syrup. The chenna balls soak up the sweetness before being bathed in a silky pistachio cream enriched with saffron and a touch of rosewater for an elegant finish. Ideal for special occasions or to impress dinner guests, this Indian-inspired dessert dazzles with its complex flavors, creamy textures, and stunning saffron hue. Serve chilled, garnished with chopped pistachios, for a show-stopping treat that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 liter Full-fat milk
- 2 tablespoons Lemon juice
- 1 teaspoon Fine semolina
- 1.5 cups Sugar
- 4 cups Water
- 1 teaspoon Cardamom powder
- 1.5 cups Heavy cream
- 0.25 cup Pistachios (unsalted, shelled)
- 1 teaspoon Rosewater
- 10 strands Saffron strands
- 2 tablespoons Milk powder (optional)
Instructions
Start by preparing the chenna (fresh paneer). Boil the full-fat milk in a large saucepan while stirring occasionally to prevent burning.
Once the milk comes to a boil, reduce the heat to low and add the lemon juice while stirring gently. The milk will curdle and separate into whey and curds.
Using a fine muslin cloth or cheesecloth, strain the curds and rinse them with cold water to remove any residual acidity. Gather the cloth and twist to remove excess water, leaving slightly moist chenna.
Transfer the chenna to a flat surface and knead it for 8-10 minutes until smooth and pliable. Add the fine semolina and knead for an additional 2 minutes.
Divide the chenna into small, smooth balls (about 1-inch diameter). Ensure there are no cracks in the balls to avoid breaking during cooking.
In a deep saucepan, combine the sugar and water to prepare a syrup. Bring it to a boil and add the cardamom powder.
Gently add the chenna balls into the simmering syrup. Cover and cook on medium-low heat for 15 minutes. The balls will double in size. Remove from heat and let them cool in the syrup.
Prepare the pistachio cream syrup. In a small bowl, soak the saffron strands in 2 tablespoons of warm water.
Blend the pistachios with 1/4 cup of cream into a smooth paste. In a saucepan, combine the remaining heavy cream, pistachio paste, saffron water, and milk powder (if using). Cook on low heat while stirring until the mixture thickens slightly.
Add rosewater to the cream syrup and stir well. Remove from heat and let it cool to room temperature.
To assemble, transfer the chenna balls into serving bowls. Pour the cooled pistachio cream syrup over the balls until fully immersed.
Garnish with chopped pistachios and a few saffron strands, then chill for at least 2 hours before serving.
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 366.6 g | 133% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 357.8 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1514 mg | 116% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 2118 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
