1.5 litres full-fat milk
4 tbsp lemon juice
4 green cardamoms
3 cups water
150ml condensed milk
Saffron threads, a few
Pistachio slivers and a few saffron threads, to garnish
Heat 1 litre milk until very hot but not boiling. Remove from heat. Add lemon juice, 1 tsp at a time, to milk, stirring between each addition. Leave milk to cool down and curdle.
Sieve milk using a cheesecloth. Rinse milk solids (or cottage cheese) under running water. Bring edges of cheesecloth together and tie a knot to seal in cheese tightly. Hang for 30 mins to get rid of any excess liquid. Place pouch on an inverted stainless-steel plate, place another plate over it and weigh down with a heavy object (such as a 5-litre oil can). Leave like this for another 30 minutes.
Remove cheese from cheesecloth, place on a wide plate and knead with heel of your palm for 4-5 minutes or until cheese becomes smooth.
Divide mixture into lime-sized balls, rolling each between your palms until surface is smooth, then divide balls into three portions.
Bruise two cardamoms and boil with water and sugar in a wide pressure cooker to make syrup. Lower heat and add one portion of cheese balls.
Close lid of pressure cooker and turn heat up, allowing for two whistles. Take pressure cooker off heat and let steam dissipate naturally. Open pressure cooker and remove balls from syrup using a slotted spoon.
Gently squeeze out excess syrup from the balls. Pour the squeezed out syrup back into the pressure cooker and set balls aside. Repeat process with remaining two portions of balls.
Meanwhile, bring remaining milk to a boil in a heavy-bottomed pan. Stir in condensed milk and simmer for 15-20 minutes, stirring occasionally to prevent it from burning.
Remove seeds from remaining two cardamoms and crush into a fine powder. Add all prepared cheese balls along with cardamom powder to milk mixture and simmer for a few minutes.
Leave to cool, garnish with pistachio slivers and serve.