Ingrdients:
1/2 kg Fresh Paneer
1 tin Milkmaid
3-4 drop of favorite essence (Optional)
1-2 drops of food color (Optional)
Method:
1. Crumble paneer in the food processor jar, add milkmaid and mix using kneading blade. Do not you chopping blade. What we need is grainy consistency.
2. Grease a thali with ghee.
3. Transfer the mixture to a thick bottom shallow pan (prefrerably not non-stick)
4. Keep stirring the mixture on simmer till it starts coming together (start becoming thicker) about 15-20 mins
5. At this point you can add color and essesnce if using.
6. The checkpoint for right consistency is when the spoon you are using for stirring can stand in the mixture for a couple of seconds and while stirring, the bottom of pan looks dry.
7. Transfer the mixture to the greased thali and spread evenly with the back of a katori.
8. Let it cool down (no need to refrigerate) and then cut into desired shape.
9. Store in airtight container in fridge.
1/2 kg Fresh Paneer
1 tin Milkmaid
3-4 drop of favorite essence (Optional)
1-2 drops of food color (Optional)
Method:
1. Crumble paneer in the food processor jar, add milkmaid and mix using kneading blade. Do not you chopping blade. What we need is grainy consistency.
2. Grease a thali with ghee.
3. Transfer the mixture to a thick bottom shallow pan (prefrerably not non-stick)
4. Keep stirring the mixture on simmer till it starts coming together (start becoming thicker) about 15-20 mins
5. At this point you can add color and essesnce if using.
6. The checkpoint for right consistency is when the spoon you are using for stirring can stand in the mixture for a couple of seconds and while stirring, the bottom of pan looks dry.
7. Transfer the mixture to the greased thali and spread evenly with the back of a katori.
8. Let it cool down (no need to refrigerate) and then cut into desired shape.
9. Store in airtight container in fridge.
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