Serving: 20 pieces |Type: Sweets
Ingredients:
Paneer:
| Milk | -½ gallon(2% milk) |
| Curd | -½ cup |
| Sugar rock candy | -20 or 25 (small) |
| Saffron(optional) | -few |
Methods:
1. Boil the milk for 20 -25 minutes.
2. Then add the curd boil it for few seconds then milk will get curdle and then turn off the stove.
3. Take a strainer put a paper towel in it strain the water keep the paneer in the strainer keep it until all water is drained out.
Sugar Syrup:
| Sugar | -1 cup |
| Water | -6 cups |
For Milk Syrup:
| Milk | -3 cup |
| Sugar | -to taste |
| Saffron | -few |
| Nuts(badam,pista) | -for garnish(chopped) |
| Pachai Karpuram | -pinch(optional) |
Method:
- Take the paneer mix it with your hand for 20 minutes or mix it in the food processor until it becomes like chappati dough.
- Take the smooth paneer mixture and make a small lemon size ball place 1 sugar rock candy in the middle and again make it smooth and flatten it very gently.
- Make all the balls like that and keep it aside.
- Take a broad flat vessel add sugar and water boil it until bubbles appear.
- Then add the prepared cheese balls cook it for 10 minutes on high flame then place it on simmer for 15 minutes then turn off the stove.
- The cooked cheese balls will float to the top once it has cooked.
- Take another pan add 3 cups of milk boil it until it get reduced into half.
- Then add sugar and saffron mix it well and keep it aside.
- Once the cheese balls have cooled down, take it and squeeze out the extra sugar water arrange it in the bowl add boiled milk and garnish with nuts.
- Keep it in the fridge and serve it chill.
Note:
- Instead of curd you can use lemon juice or vinegar or citric acid to curdle the milk.
- If you don’t have sugar rock candy use sugar.
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