Ras Malai - Fresh Cheese Dumplings in Milk Syrup

Bring 1 quart milk to a boil in a heavy 3- to 4-qt. pot. Slowly stir in lemon juice and cook just until curds are well separated, 30 seconds to 1 minute. Remove from heat. Line a large sieve with muslin or several layers of cheesecloth and pour curds into sieve to drain. Rinse with cold water to stop cooking, then gather up edges of cloth, secure with string or a rubber band and suspend from faucet over sink to drain 20 minutes.

While curds are draining, bring remaining quart milk to a boil in a wide, heavy 3-qt. pot. Boil, stirring occasionally to prevent burning, until reduced to 1 1/2 cups, 20 to 30 minutes. Stir in 1/2 cup sugar and cardamom and cook, stirring, until sugar is dissolved, abut 2 minutes. Remove from heat.

Bring milk to a boil with 1/2 cup sugar and cardamom powder in a large heavy pot (to prevent milk from boiling over) and boil until it is reduced to 3 cups, about 10 minutes.

Bring water to a simmer with remaining 1/2 cup sugar in a 3-quart saucepan, stirring until sugar is dissolved.

Remove drained curds from cheesecloth and knead briefly through cloth on a work surface to a smooth consistency. Remove from cloth. Knead about 1/2 tablespoon of curds between palms, pressing until smooth, then form into a 1-inch ball and flatten slightly between palms to rounded disks. Repeat with remaining curds to make 11 more disks.

Drop the cheese dumplings into the boiling sugar syrup and cook until they have risen to the top and doubled in size, 4 to 5 minutes. Transfer dumplings with a slotted spoon to a plate until cool enough to handle, then squeeze slightly to remove excess syrup and transfer to a wide serving bowl. Pour milk syrup over dumplings.

Chill until cold, about 2 hours. Sprinkle with nuts and serve.

Makes 12 Dumplings (Serves 4)