Step 1

Boil the milk until it boils slightly, then add the lemon/lime juice and stir constantly until the milk starts to form cotton.

Step 2

Pour the cheese into a gauze-lined funnel, rinse with water to remove the taste of lemon juice, wrap the gauze, and try to squeeze out the excess water with your hands.

Step 3

First, smash the commercially available milk tofu with a chef machine, stirring as finely as possible, it takes about two minutes. If you don’t have a cook machine at home, you can also rub it by hand.

Step 4

Add the milk tofu you just made and knead it well. This process takes about two minutes, just stir the milk tofu into a ball.

Step 5

Take out the milk tofu ball and knead it into long strips with your hands, divide it into small portions, then gently knead it into glutinous rice balls, and then flatten it slightly. This serving size can be roughly made into 30-40 milk balls.

Step 6

Boil the sugar water in the pot, gently put the milk balls in one by one, and remember to leave half (enough) space for the milk balls to expand.

Step 7

After covering, cook over medium heat for 5-8 minutes, occasionally observe the condition of the sugar water, if there is a look of boiling, open the lid slightly to leak some air, and then continue to cover and cook.

Step 8

When the milk ball doubles in size, it will be fine. After boiling the milk balls in batches, remove them and put them in a large bowl with half of the sugar water.

Step 9

Stir the cashews into a cashew paste with a little milk.

Step 10

In a pot, add the sugar water you just took out and add saffron to a boil.

Step 11

Add the cashew nut paste and milk, bring to a boil and remove from heat.

Step 12

Add the milk balls to the bubbles for at least an hour, and then eat them when they are cold in the refrigerator.

Step 13

Sprinkle with chopped pistachios or almonds and eat together.