It has been a while since I started this blog and havent posted a recipe since. So, what better day to start than Rakhi…a day dedicated to my brother, who by the way is a big time foodie and an even bigger time sweetie:)…yes! he loves sweets…anything sweet. The first time he went grocery shopping for his new home, he ended up buying half a kg rice and 2 kgs sugar! So, my dear saapattu raman, yeh recipe tere naam. Enjoy the visual treat! HAPPY RAKHI !!!
Paneer 250 gms
Milk 1 litre
Water 7 cups
Sugar 3 cups if you are like my brother…else 2 1/2 cups
Cardamom powder 1 tsp
Slivered pista and almonds 2 tbsp
Saffron few strands
Rosewater few drops
I like to make my own paneer. About 2 litres of milk should suffice for the amount of paneer this recipe needs. Once the whey seperates, just squeeze out the excess liquid and knead it gently with your hands. It is not required to hang the paneer overnight to drain out all the water as done usually. Cow’s milk is preferable but not necessary. If you have bought your paneer just crumble it up and knead it gently without applying too much pressure. You may add a tbsp of all-purpose flour for binding if required. Make small balls and flatten it out.
Boil the milk with a cup of sugar till it reduces to 2/3 the amount. Add the cardamom powder and 1 1/2 tbsp of the pista and almonds, saving some for garnishing in the end. reduce the heat and let the milk simmer. Also boil the water with the remaining sugar and add a few drops of rosewater to it.
Drop in the flattened panner balls into the boiling water and cover the pot partially. In about 10 – 12 minutes the balls will puff up and float on top of the water. Press one and see if it springs back into shape just to be sure they are done. Remove the balls from water and gently drain water from each piece individually and transfer it to the hot milk. Let this boil up for another 5 minutes and transfer this to your serving bowl. Garnish it with the remaining pista and almonds and of course saffron. You are done! Pop it into the refrigerator for at least 2 hours before serving. Enjoy!