Feb 4, 2010


Milk --1 1/2 liters.
Lemon juice --of 1/2 lemon
Sugar --1 cup.
Cardamom --3-4 powdered.
Sugar --1 tbsp.
Semolina --1/2 tsp.
Creamy milk --1 liter.
Rose essence--few drops.(optional)
Saffron -- few strands

Boil milk. Let it cool a bit. Now squeeze the lemon juice and reheat it slowly until it curdles. Hang up the milk curds for 2 hours. Knead thoroughly and keep aside.

Put sugar with 2 cusp of water in a deep pan. Bring to a fast simmer. Once the sugar is dissolved completely, turn the heat to low and let the syrup simmer for 2 minutes. Turn off the heat.

Take the hung milk and add the semolina as well as the rose essence to it. Knead well and make small balls (around 20)and flatten them a little.

Bring the sugar syrup to simmer once again and drop the balls in to it. Adjust the heat to let the syrup simmer slowly for 5 minutes. Now turn the heat up and bring the syrup to a brisk simmer. The syrup should not boil over. Sprinkle 2 tablespoon of water, cover and cook for 10 minutes or until the paneer balls are swollen up.

Uncover and sprinkle the paneer with 2 more table spoons of water. Cover and cook on high flame for another 10 minutes. Turn off the heat.

Place these paneer balls in a flat dish while still hot. Pour the warm creamy milk over it and let the paneer soak the milk for about 3 hours.

Now take out the paneer balls gently and boil the remaining milk with saffron until it is reduced to about 2 cups. Add 1 tablespoon sugar and cardamom powder to this milk. Pour it over the paneer balls and serve chilled.

No comments:

Post a Comment