Cooking Instructions
- 1
Start by boiling the raw milk. Once it comes to a boil, add alum powder and stir.
- 2
Now, the milk will curdle and solids will start seperating. You have to keep boiling till it reduces to 3/4.
- 3
Make 2 equal parts of sugar and add one part to the curdled milk.
- 4
To another pan, add the remaining sugar and let it get caramelised. (brown)
- 5
Add the caramelised sugar to so formed paneer after the water evaporates completely. Mix well and cook till it becomes hard enough to set.
- 6
Let the thabdi set until in cools down. Make pieces using a knife and serve
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