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