paneer (COTTAGE CHEESE ) made from 1 liter of milk (recipe below)
1 liter full cream/ whole milk
1/2 cup sugar
1 tablespoon cardamom powder
4 cups water
1 cup sugar
1/2 cup thinly sliced almonds or pistachios
Preparation:
Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
Knead
the Paneer in a platter till very smooth. Make into balls slightly
smaller than the size of a walnut and flatten slightly in the center.
When
the Paneer balls are made, reheat the syrup to boiling, then simmer and
gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
In
another pan boil the 1 litre of full cream milk with the 1/2 cup of
sugar, till reduced/thickened to 75 per cent of its original volume.
Turn off the fire, add the cardamom powder and mix well.
Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.
Before serving, garnish with slivers of dried fruit.
HOW TO MAKE PANEER :
Ingredients:
1 litre full-cream milk (use lean milk for a low-fat version)
½ tsp citric acid/lemon juice
½ cup warm water
Preparation:
Set the milk up to boil.
As the milk is readied, dissolve the citric acid/lemon juice in half a cup of warm water.
When the milk comes to a boil, pour the acid-water/lemon juice-water mix into it.
Reduce the heat and stir continuously until the milk is completely curdled.
Remove from the heat when the separation of the curds and yellowish whey is complete.
Strain the mixture through a clean muslin cloth.
Hold it under running water for a minute and then press out the excess water.
Hang the muslin for 15-20 minutes so that all the whey is drained out.
To make the paneer into a block tie the muslin and place it under something heavy.
The paneer can now be cut into chunks and used as required.
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