250 grams Soft Paneer
4 tablespoons Plain Flour
4 cups Sugar
2 litres Milk
10 - 12 Pistachios, blanched, peeled and sliced
METHOD
Crumble the paneer(Indian Cottage Cheese) and mash it.
Add two tablespoons of plain flourand knead with the palm of your hand to make a smooth dough.
Divide into sixteen equal portions. Roll into balls and press slightly to flatten them.
Dissolve two cups sugar in the same quantity of water, bring to a boil and add the rest of the plain flour dissolved in a little water.
Slowly lower the paneer balls in the boiling syrup and cook on high heat for ten minutes.
Add half a cup of water and bring to a boil again. Cook for three minutes.
Meanwhile prepare a thin sugar syrup with one cup sugar and two cups of water. Soak the cooked paneer balls in this syrup.
Boil the milk in a thick-bottomed pan, lower heat and continue to boil, stirring continuously, till it is reduced to a thick consistency. Add the rest of the sugar and keep boiling till the sugar is dissolved. Remove from heat, cool and refrigerate for an hour. Squeeze the paneer balls and put them into the chilled milk. Refrigerate it for another half an hour. Serve chilled garnished with sliced pistachios.
Recipe Tip :
Use paneer made from cow's milk. I make paneer at home and make this straightway as its nice and soft. Do not use frozen paneer.
Reshma's Notes:
This recipe is from my old Sanjeev Kapoor book. I have used this book so much that the pages are about to come apart.
Hope you enjoy making this as much as I do.
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