Paneer Barfi
Ingredients
·
200 grams sweetened condensed milk or ¾ cup
·
100 grams paneer/cottage cheese
·
125 ml cream or ½ cup cream, low fat 25% to 30% (i used amul
cream)
·
1 tsp rose water or one drop of rose essence
·
a pinch of saffron strands/kesar
·
4 cardamoms, finely powdered in a mortar-pestle
·
½ tsp ghee for greasing a pan or tray
·
10 to 12 shelled & blanched pistachios
·
10 to 12 blanched almonds/badam
Instructions
1. First
heat water in a pan or in the microwave till bubbling hot.
2. Add
pistachios and almonds to the hot water. cover and keep aside for 30 mins.
3. Then
peel the pistachios and almonds and chop them. keep the chopped dry fruits
aside.
4. Grate
the paneer/cottage cheese.
5. In a
pan take the sweetened condensed milk, cream and grated paneer.
6. Stir,
mix and then keep this pan on a stove top on a low flame.
7. Begin
to cook and keep on stirring this mixture.
8. Continue
to stir, so that the mixture does not stick to the bottom of the pan. The
mixture would begin to thicken.
9. When
you see the mixture leaving the sides of the pan and clumping together, then
add saffron and cardamom powder. About 10 minutes.
10.
Continue to cook for a couple of minutes, about 2 minutes more.
11.
Remember not to overcook, as then the barfi become dense and
chewy.
12.
then add rose water
13.
Mix well so that the rose water incorporates in the mixture.
14.
In tray greased with ghee, spread the barfi mixture evenly.
15.
Now layer chopped pistachios and cashews on the barfi. Press the
dry fruits with your fingers lightly on the barfi.
16. Let the
barfi cool and then slice them into small squares. You can serve them or
refrigerate them.
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