Ingredients:

• 250 gms – soft fresh paneer, grated
• 1/2 litre – whole fat Milk
• 4 to 5 – plain white mava burfees, grated
• 2 to 3 tbsp – condensed Milk or Sugar as per taste
• 2 pinches – Alum powder
• fresh rose petals (optional)
• For Garnish:
• crushed Pistachios and Almonds
• silver foil (optional)

Method:

1. Put milk to boil in a heavy or non-stick pan.
2. When it boils for 5-7 minutes, add alum.
3. Stir and simmer for a minute.
4. Add paneer and mava, stirring continuously.
5. When mixture get thick, add sugar or condensed milk.
6. Continue to cook till the mixture is like a very soft lump.
7. Transfer to a shallow tray, spreading to a one-inch thickness.
8. Allow to cool for 10-15 minutes.
9. Apply silver foil and garnish with crushed nuts.
10. Sprinkle rose petals, and press down lightly.
11. Cut into squares and serve cold.

Recipe courtesy of Saroj Kering