Saturday, July 31, 2010


It is a mouthwatering dessert originated and still very popular in Bengal region.It is created with milk and sugar. It’s simply a white cloud of heaven, which melts in your mouth.
Serve : 12 pcs

  1. 1/4 gallon (4 cups) milk
  2. 1/8 cup lemon juice
  3. 1/4 cup sugar
  4. 1/8 teaspoon ground cardamom(Ilaichi)
For Garnish:
  • 1 tablespoon sliced pistachios
  • 4 strands of saffron
  • Dissolve citric acid / Lime juice/Vinegar into water
  • Boil 1/2 milk in a pan & add citric solution into the boiling milk.
  • Once Chenna (curdled milk) settles,sieve through muslin cloth,rinse under cold water & squeeze well.
  • Place drained paneer into dry,cleaned surface & knead it until it become very soft dough.(it will take around 2 to 4 minutes)
  • try to make a ball out of that dough to check the dough.
  • Add the sugar & cardamom powder into paneer & knead it again until sugar is mixed well.
  • Place the mixture over the heat and stir constantly until paneer starts coming together as soft dough.this will help to avoid forming lumps(it will take 3-5 minutes)
  • Turn off the heat & transfer it on a dry cleaned surface & keep mixing & kneading for 2-3 minutes
  • Now divide the paneer into 12 equal parts & make round the balls little bit from the top.
  • Mix the saffron thread into 1/2 tbsp warm milk.
  • Now drop the saffron mix into the press portion of the ball & garnish with pistachios.
  • Refrigerate them for few hours before serving.
  • Cooking the Paneer on low heat is most important step to this dish,this helps totake out the rawness.
  • Don’t overcook the paneer otherwise it will become crumbly.
  • Pineapple,almonds ,cherries or any other fruitt or dryfruits can be used for garnishing.
  • It can be refrigerated for 1 week so u can prepare in advance for any occasion.

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