Yield: 1 servings
|1 litre||Milk preboiled and top cream removed|
|½ teaspoon||Citric acid or|
|1 \N||Lemon; juice of|
|½ cup||Sugar ground fine|
|¼ teaspoon||Essence of choice|
|\N \N||Few drops colour to match essence flavour; (eg. green with|
|\N \N||;, pista essence)|
|1 teaspoon||Slivered pistas and almonds|
|¼ teaspoon||Cardamom powder|
|1 small||Moulds of choice|
Dissolve acid or lemon juice in ½ cup warm water Put milk to boil. When it rises, pour acidic water all over it.
Reduce heat and stir till fully curdled.
When whey and water separate completely, remove from heat.
Strain in clean muslin cloth.
Hold under running water for a minute.
Press out excess water and hang for 15 minutes (paneer is made).
Empty the paneer in a large plate.
Take 2 tablespoon of paneer in a heavy pan and add cornflour.
Heat on medium flame stirring continuously for 3-4 minutes.
Cool, add to paneer in plate, add sugar, essence and colour.
Mix till very smooth.
Lightly grease and dust moulds with ghee and cornflour.
Mix topping ingredients.
Sprinkle little topping in each mould.
Press paneer mixture into it and level top.
Chill for 3-4 hours. Unmould carefully.
Serve chilled in individual paper cups (optional).
Note: If paneer is quite firm then cornflour can be omitted. Continue without the relative step. No cooking is then required.
Making time: 20 minutes (excluding chilling and hanging time.) Makes: 7-8 pieces (depending on size of mould) Shelflife: 3 days refrigerated
Converted by MC_Buster.
Converted by MM_Buster v2.0l.