Pontic Greek Style Milk Dumplings

Ingredients

In the Pontic Greek adaptation of Ras malai, the syrup is infused with flavors like orange blossom water or rose water, giving it a distinct floral note. Additionally, the dumplings are often garnished with crushed pistachios or almonds, adding a delightful crunch and nutty flavor to the dish. We alse have the original recipe for Ras malai, so you can check it out.

• 1 liter (4 cups) whole milk 1 liter (4 cups) whole milk
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 cup sugar 1 cup sugar
• 4 cups water 4 cups water
• 1 teaspoon orange blossom water or rose water 1 teaspoon orange blossom water or rose water
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods, lightly crushed 4 cardamom pods, lightly crushed
• Crushed pistachios or almonds, for garnish Crushed pistachios or almonds, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 40g, 35g
• Protein: 10g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large pot, bring the milk to a boil. Once it starts boiling, reduce the heat to low and add lemon juice. Stir gently until the milk curdles and separates into solids (paneer) and whey.
2. 2.
   Line a sieve or colander with a cheesecloth and strain the curdled milk. Rinse the paneer under cold water to remove any lemony flavor.
3. 3.
   Gather the cheesecloth and squeeze out any excess liquid from the paneer. Transfer the paneer to a clean surface and knead it gently until it forms a smooth dough.
4. 4.
   Divide the dough into small portions and shape them into small balls.
5. 5.
   In a separate pot, combine sugar, water, orange blossom water or rose water, cinnamon stick, and cardamom pods. Bring the mixture to a boil, stirring until the sugar dissolves completely.
6. 6.
   Gently drop the paneer balls into the boiling syrup. Cover the pot and let them cook on low heat for about 20 minutes, or until the dumplings are cooked through and have doubled in size.
7. 7.
   Remove the pot from heat and let the dumplings cool in the syrup. Once cooled, refrigerate for at least 2 hours to allow the flavors to meld.
8. 8.
   Serve the Pontic Greek Milk Dumplings chilled, garnished with crushed pistachios or almonds.

Treat your ingredients with care...

• Paneer — Ensure that the paneer is well-drained and not too moist to achieve the right texture for the dumplings.

Tips & Tricks

• To enhance the flavor of the dumplings, you can add a pinch of saffron strands to the milk while boiling.
• For a richer taste, you can substitute some of the water in the syrup with milk.
• Make sure to refrigerate the dumplings for at least 2 hours before serving to allow them to absorb the flavors of the syrup fully.

Serving advice

Serve the Pontic Greek Milk Dumplings chilled, allowing the syrup to soak into the dumplings. They can be enjoyed as a standalone dessert or accompanied by a dollop of Greek yogurt for a creamy contrast.

Presentation advice

Arrange the milk dumplings in a shallow serving dish, allowing the syrup to pool around them. Garnish with a sprinkle of crushed pistachios or almonds for an attractive and appetizing presentation.