2 cups whole milk
¼ teaspoon citric acid dissolved in ¼ cup water
½ cup castor sugar (or superfine)
12 tablespoons powdered pistachios (¾ cup dry roasted/unsalted/shelled nuts, ground in food processor)
12 whole pistachios (shelled) cheesecloth
Bring milk to a boil in a 3-quart saucepan over medium heat. Remove from heat. Dissolve citric acid in water and gradually mix in milk till milk curdles; this results in paneer (fresh Indian cheese). Strain the paneer through a clean cheesecloth and let cool. Squeeze out excess water. Place paneer in a saucepan with sugar. Cook over medium heat, stirring constantly, until sugar melts and combines with paneer (about 4 to 5 minutes). Note: the paneer should not change color.
Transfer to a mixing bowl and, using an electric mixer, beat till soft and light. Beat in powdered pistachios. Place mixture onto a piece of parchment paper and roll into a 12-inch log. Cut evenly into 1-inch pieces. Roll each piece into a ball, top with a pistachio, and serve. Makes 12.
Note: citric acid can be found at most Indian markets, or substitute 4 tablespoons of fresh, strained lemon juice or white vinegar (no need to add water).