Ingredients Jump to Instructions ↓

  1. 1 Litter milk preboiled and top cream - - removed

  2. 1/2 teaspoon 2 1/2ml Citric acid or 1 Lemon - juice of

  3. 2 teaspoons 10ml Cornstarch

  4. 1/2 cup 99g / 3 1/2oz Sugar ground fine

  5. 1/4 teaspoon 1 1/3ml Essence of choice

  6. For Topping

  7. 1 teaspoon 5ml Slivered pistas and almonds

  8. 1/4 teaspoon 1 1/3ml Cardamom powder

  9. 1 teaspoon 5ml Moulds of choice (small)

Instructions Jump to Ingredients ↑

  1. Dissolve acid or lemon juice in 1/2 cup warm water. Put milk to boil. When it rises, 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 minutes (paneer is made). Empty the paneer in a large plate.

  2. Take 2 tbsp. of paneer in a heavy pan and add cornstarch. Heat on med. flame stirring continuously for 3-4 minutes. Cool, add to paneer in plate, add sugar, essence and color. Mix till very smooth.

  3. Lightly grease and dust moulds with ghee and cornstarch. Mix topping ingredients. Sprinkle little topping in each mould. Press paneer mixture into it and level top. Chill for 3-4 hours. Unmould carefully.

  4. Serve chilled in individual paper cups (optional).

  5. Note: If paneer is quite firm then cornstarch can be omitted. Continue without the relative step. No cooking is then required. Bengali Dish


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