Edit recipe
See report
Share
Share

Ingredients

20 mints
4 servings
  1. 1 litreMilk
  2. 250 gmsPaneer
  3. 1/2 tspCardamom powder
  4. 100 gmsSugar
  5. 1 tspGhee / butter
  6. ForGarnishing-
  7. 8-10 piecesChopped Almonds
  8. 12 to 15 piecesChopped Pistachios

Cooking Instructions

20 mints
  1. 1

    Grate the paneer.

  2. 2

    Boil the milk on low to medium heat till it is reduced 1/3 of the original quantity. Stir continuously.

  3. 3

    Remove the milk pan and put another pan on flame.

  4. 4

    Increase the flame to high and add the reduced milk into the pan.

  5. 5

    Add sugar and cardamom powder. Stir it.

  6. 6

    Add grated paneer once the sugar has dissolved completely.

  7. 7

    Reduce the flame to low medium and boil it for 3-4 minutes, keep stirring
    Do not make it to dry.

  8. 8

    Grease the plate or cake tin with ghee/butter
    Pour the mixer into the tin.
    Level it.

  9. 9

    Sprinkle little Cardamom powder, pistachio, and almonds.
    Allow it to cool down for 30 minutes and put it into the refrigerator for 15-20 minutes to set. After 45 minutes. Cut it as per your design.

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
Janvi
Janvi @janvikaran_4343
on

Similar Recipes