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:

1. Dissolve acid or lemon juice in 1/2 cup warm water
2. Boil milk. When it boils, pour acidic water all over it.
3. Reduce heat and stir till fully curdled.
4. When whey and water separate completely, remove from heat.
5. Strain in clean muslin cloth.
6. Hold under running water for a minute.
7. Press out excess water and hang for 15 mins (paneer is made).
8. Empty the paneer in a large plate.
9. Take 2 tbsp of paneer in a heavy pan and add corn flour.
10. Heat on medium flame stirring continuously for 3-4 mins.
11. Cool, add to paneer in plate, add sugar, essence and colour.
12. Mix till very smooth.
13. Lightly grease and dust moulds with ghee and corn flour.
14. Mix topping ingredients.
15. Sprinkle little topping in each mould.
16. Press paneer mixture into it and level top.
17. Chill for 3-4 hours. Unmould carefully.
18. Serve chilled in individual paper cups (optional).

Recipe courtesy of Saroj Kering