Ingredients:
1/2 litre Milk
1/2 litre Milk
1 tsp all purpose flour (maida)
1 tsp cornflour
1 tsp cornflour
2-3 tbsp lemon juice
1 cup Sugar
1 cup Water
1/4 tsp saffron or essence
Cardamom Powder – 1/4 tsp
For Ras:
1 litre Milk
6 tbsp Sugar
Sliced Almonds and Pistachios to garnish
Saffron
1/4 tsp saffron or essence
Cardamom Powder – 1/4 tsp
Method:
- Heat half litre milk in a pan and bring it to boil. Remove from heat.
- Add lemon juice.
- Stir slowly and gently until white curd forms on the surface and separates from whey.
- When the milk curdles (paneer), strain the paneer in a muslin cloth.Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
- If u have access to simple cottage cheese, you can skip steps 1 - 5 and start from step 6 directly.
- Knead paneer with palm of your hand on a flat surface to make a smooth dough. Add cornflour and maida and knead again.
- Make small balls of equal size of the dough and gently press them to flatten them and keep aside.
- Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
- Add paneer balls to the syrup and cook for 15 minutes with lid partially covered.
- Keep the cheese dumplings aside.
- Boil milk in a heavy base saucepan.
- Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy. Stir occasionally to prevent its sticking to the bottom of the pan.
- Add sugar and cook for 5 minutes.
- Add saffron essence, cardamom and half chopped pistachios.
- Let the ras cool. On cooling, add the paneer dumplings (squeeze the syrup).
- Garnish with the Sliced Almonds and Pistachios and saffron.
- Refrigerate and serve chilled.
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