Directions

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  1. Boil 2 liters of milk. Curdle the milk by adding either lemon juice or tartaric acid dissolved in a small amount of water. When the milk has curdled thoroughly, strain it through a piece of muslin to separate the curds (solid matter) from the whey (liquid).
  2. Drain the curds well and knead thoroughly. Shape into small balls. Bring 1 liter of water to the boil and add 250 gm of sugar. Reduce the heat and keep the syrup at a slow simmer. Heat the remaining 1 liter of milk on low heat until it is reduced by half.
  3. Add 250 gm of sugar, powdered green cardamom, almonds and pistachios to the reduced milk. Set aside. Boil retha with 1 cup of water. Lower heat and simmer for 10 minutes, then strain. Add liquid to the sugar syrup.
  4. When the syrup foams up, add the curd balls and cook for 6-8 minutes. Remove the balls, gently squeeze to remove excess syrup and drop into the reduced milk. Refrigerate until thoroughly chilled.