Indian · Dessert
Pressed Cheese Sweet in Saffron Syrup
A lightened take on a classic Bengali-style pressed milk sweet, where fresh cottage cheese is simmered into soft discs and gently poached in a fragrant saffron-cardamom syrup instead of being deep-fried or enriched with full-fat khoya.
$2
15 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
116Calories
4.8gProtein
2.2gFat
19.9gCarbs
17.1gSugar
0.4gFiber
131mgSodium
4mgChol
0.7gSat Fat
81mgPotassium
43mgCalcium
0.2mgIron
0.2mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the skim milk just to a simmer, add the lemon juice to curdle it lightly, then stir in the pressed cottage cheese and cook over low heat for 3 minutes, stirring, until it comes together into a soft dough.
2
Remove from heat, mix in the cornstarch, and knead the warm mixture on a clean surface for 4-5 minutes until smooth and slightly elastic.
3
Divide into 4 equal portions and shape each into a flattened disc about 3cm wide.
4
In a wide shallow pan, bring the water and sugar to a boil, stirring until the sugar dissolves, then add the saffron soaking liquid and ground cardamom.
5
Simmer the syrup for 2 minutes, then gently lower in the pressed discs, cover, and simmer on low heat for 10-12 minutes, turning once, until the discs have firmed and soaked up the saffron colour.
6
Remove from heat and let the pieces cool in the syrup for at least 15 minutes so they firm up and absorb more liquid.
7
Lift out onto a plate, spoon a little of the reduced syrup over each piece, and scatter with slivered pistachio just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g pressed and crumbled cottage cheese lowfat
- 0.5 oz15g skim milk
- 0.1 oz4g cornstarch
- 1.1 oz30g sugar white
- 1.9 oz55g water
- 0 oz0.1g soaked in 1 tsp warm water saffron
- 0 oz0.5g ground cardamom
- 0.2 oz6g slivered pistachio
- 0.1 oz4g lemon juice
