Ingredients
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Method
- 1
Bring the 1500 ml milk to the boil. Turn off the heat, stir in the lemon juice and wait 1 minute until the curds separate from the clear whey.
- 2
Pour through a muslin-lined sieve, rinse the curds under cold water to remove the lemon taste, then squeeze out all the water. Hang for 10 minutes.
10 min - 3
Tip the curds onto a work surface and knead with the heel of your hand for 6 to 8 minutes, adding the cornflour, until perfectly smooth and soft. Split into 10 balls and flatten each into a 5 cm disc.
7 min - 4
Boil the 200 g sugar and the water in a wide pan. Slide in the discs and cover. Boil hard for 12 minutes; they should double in size and float.
12 min - 5
Meanwhile simmer the 750 ml milk with the 75 g sugar for 20 to 25 minutes until reduced by a third. Stir in the cardamom and saffron.
22 min 30 s - 6
Lift the dumplings out of the syrup, gently squeeze out the sugar water between your palms and lay them in the warm milk. Cool, then chill for at least 3 hours. Scatter with pistachios and serve cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
