Rajbhog

Method

1. 1 Heat the milk, then squeeze in some lemon juice to curdle it, and strain to obtain the curd of fresh cheese.
2. 2 Let the cheese block hang to drain for 1 hour, then knead it in your palms for 12 minutes until smooth.
3. 3 Mix in the tapioca flour, roll into balls the size of lemons, and stuff the crushed seeds and saffron into the center.
4. 4 The large, seed-filled balls are a distinguishing feature of this dish, while the small, hollow balls are from a different dish.
5. 5 Make a thin syrup, then drop the balls into it and simmer gently for 18 minutes, until they double in size.
6. 6 Keep the pot covered throughout the boiling process and do not open it midway; opening it will cause the meatballs to collapse and become tough.