Shahi Paneer Kunafa Pudding

Name: Shahi Paneer Kunafa Pudding
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For the Baskets; 250 gm Vermicelli; 2 tbsp Butter; 2 tbsp Condensed Milk; For the Paneer Pudding; 1/2 litre Milk; 100 gm grated Paneer; 1/4 cup sugar; 1 cup water; 1/2 tin condensed milk; 10 Saffron strands; 8 Pistachios; 10 almonds

Harjeet Kaur @cook_13349754

#paneer
Presenting this Shahi Paneer Kunafa Pudding with great élan. If you leave in North India you’ve probably had your fill of Paneer. Paneer is classically made into curries, gravies, koftas, pakoda, kebabs, stuffed in parathas and what not. I decided to make a dessert to show that Paneer can be versatile. This spongy, fresh cheese is handy, tasty, and a vegetarian’s best friend.
I have always seen my mom making fresh Paneer made by adding lemon juice or vinegar to hot milk to separate the curds from the whey. She would strain the curd in a muslin cloth and pressed it down firmly into a block by placing the marble rolling board over it to then cut into cubes. Use only fresh paneer for this dessert or the taste. My late Sister-in-law had cravings of fresh Paneer when she was pregnant. She would sprinkle sugar over the warm Paneer and gobble it up.
Puddings or desserts in India have a rich flavour to them and this Shahi Paneer Kunafa Pudding is no less. First I made Vermicelli baskets by roasting the vermicelli in butter and adding condensed milk. Then I moulded them in silicone cupcake moulds and refrigerated for an hour. Meanwhile, I boiled milk and added condensed milk and let it simmer for some time to thicken. I grated Paneer and stewed it in sugar syrup till nice and thick and added it to the creamy saffron milk. Once it is nice and thick, I filled the vermicelli baskets and garnished it with almonds, pistachios, cubes of Paneer and a couple of saffron strands.

Harjeet Kaur @cook_13349754

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Ingredients

30 minutes

6 servings

For the Baskets
250 gmVermicelli
2 tbspButter
2 tbspCondensed Milk
For the Paneer Pudding
1/2 litreMilk
100 gmgrated Paneer
1/4 cupsugar
1 cupwater
1/2 tincondensed milk
10 Saffron strands
8Pistachios
10almonds

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Steps

30 minutes

1

Melt butter in a pan and roast the vermicelli until nice and golden. Now add the condensed milk and stir till nicely coated. Remove from heat. Take silicon cake moulds and press the vermicelli into them. Refrigerate for one hour.
2

Meanwhile, heat the milk and once it is boiling add the condensed milk. Add few strands of saffron. Let it simmer on low heat. Adjacently, make a sugar syrup and once sugar has melted add grated Paneer to the syrup. Let the Paneer cook in the syrup till it is thick and coats the spoon. Now add the Paneer to the thick, creamy milk and keep stirring till the pudding becomes nice and thick. Remove from heat.
3

Lastly, it is time to assemble the Pudding. Take out the silicon moulds from the fridge and gently unmould the baskets. Arrange on a platter and pour the thick pudding into the baskets. Garnish with pistachio and almond slivers. Tuck in a tiny cube of Paneer for added flavour. Sprinkle some saffron strands to give it a final finish. You can serve it warm or chilled.