Ingredients:
• 1 litre – Milk preboiled and top Cream removed
• 1/2 tsp – citric acid or
• juice of 1 Lemon
• 2 tsp – Corn flour
• 1/2 cup – Sugar ground fine
• 1/4 tsp – essence of choice
• few drops colour to match essence flavour
• (eg. green with Pista essence)
• For topping:
• 1 tsp – slivered pistas and Almonds
• 1/4 tsp – Cardamom powder
• Small moulds of choice
Method:
- Dissolve acid or lemon juice in 1/2 cup warm water
- Boil milk. When it boils, 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 mins (paneer is made).
- Empty the paneer in a large plate.
- Take 2 tbsp of paneer in a heavy pan and add corn flour.
- Heat on medium flame stirring continuously for 3-4 mins.
- Cool, add to paneer in plate, add sugar, essence and colour.
- Mix till very smooth.
- Lightly grease and dust moulds with ghee and corn flour.
- 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).
Recipe courtesy of Saroj Kering